Citrus Dream Cheesecake

Vanilla Wafer Base

• 10 oz vanilla wafers
• 6 tbsp melted unsalted butter

Instructions:

1. Preheat the oven to 350°F.
2. Pulse the vanilla wafers in a food processor until they are fine crumbs.
3. Mix the crumbs with melted butter until they are moistened.
4. Press the crumb mixture into the bottom of a 9-inch springform pan.
5. Bake for 8 minutes or until baked through, then let it cool completely.

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 4 large eggs
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp lemon zest
• 1/2 tsp kosher salt

Instructions:

1. Preheat the oven to 325°F.
2. Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the olive oil, lemon juice, lemon zest, and salt. Beat until combined.
5. Pour the mixture over the cooled crust.
6. Bake for 45-50 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
7. Let it cool completely, then refrigerate for at least 2 hours before serving.

Peach & Mango Topping

• 2 cups sliced peaches
• 2 cups diced mangoes
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine the peaches, mangoes, and sugar.
2. Cook over medium heat until the fruit is tender, about 10-15 minutes.
3. Stir in the lemon juice and cool to room temperature.
4. Spoon the fruit mixture over the chilled cheesecake before serving.