Citrus Olive Cheesecake with Carrot Cake Crust and Pistachio Topping

Carrot Cake Crust

• 1 1/2 cups finely grated carrot
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt

Olive Oil & Lemon Cheesecake Filling

• 32oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 2/3 cup freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon zest
• 1/2 tsp salt

Salted Pistachio Topping

• 1/2 cup shelled salted pistachios, chopped

Instructions:

1. Preheat oven to 350 Fahrenheit.
2. For the crust: Mix together the grated carrot, flour, almond flour, brown sugar, vegetable oil, cinnamon, ginger and salt until fully combined. Press the mixture into the bottom of a 9-inch springform pan.
3. For the filling: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add in the flour and mix until fully combined. Add the eggs one at a time, mixing until just combined. Add in the lemon juice, olive oil, lemon zest and salt, and mix until fully combined. Pour the filling into the prepared crust and smooth out the top with a spatula.
4. Bake for 50-55 minutes, or until the cheesecake is set around the edges and just slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
5. For the topping: Sprinkle chopped pistachios over the top of the cheesecake.
6. Slice and serve chilled.