Olive Oil & Lemon Cheesecake with Peach & Mango Topping

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Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 lemon, zested and juiced
• 1/3 cup olive oil
• 1 teaspoon vanilla extract

Peach & Mango Topping

• 1 large peach, peeled and diced
• 1 large mango, peeled and diced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 350°F
2. In a mixing bowl, combine shortbread cookie crumbs, melted butter, and 1/4 cup sugar. Mix until well combined
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth
5. Add eggs, one at a time, mixing well after each addition
6. Add lemon zest, lemon juice, olive oil, and vanilla extract. Mix until well combined
7. Pour the cheesecake mixture onto the cooled shortbread base
8. Bake for 50-60 minutes or until the center of the cheesecake is set
9. Remove cheesecake from oven and allow to cool to room temperature
10. In a medium-sized saucepan, cook diced peach, diced mango, sugar, and lemon juice over medium heat for 5-7 minutes, stirring occasionally until the fruit is tender and the mixture thickens. Allow to cool
11. Spoon peach & mango topping over the cooled cheesecake and refrigerate for at least 4 hours or overnight before serving