Olive Oil & Sea Salt Cheesecake with Balsamic & Strawberry Filling and Blood Orange & Grapefruit Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup olive oil
• 1/2 teaspoon sea salt
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 tablespoon balsamic vinegar
• 1/4 cup strawberry preserves
• 1 tablespoon cornstarch
• 1/4 cup blood orange juice
• 1/4 cup grapefruit juice

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, combine graham cracker crumbs, olive oil, and sea salt. Mix until well combined. Press mixture into bottom of prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, beating well after each addition.
4. Pour cream cheese mixture over the crust and smooth the top with a spatula.
5. In a small bowl, whisk together balsamic vinegar, strawberry preserves, and cornstarch. Drizzle mixture over the cheesecake.
6. Bake cheesecake for 35-40 minutes or until set. Remove from oven and let cool to room temperature.
7. In a small saucepan, whisk blood orange juice and grapefruit juice together. Bring mixture to a boil over medium heat and cook for 5-7 minutes or until thickened and syrupy. Let cool.
8. Pour blood orange and grapefruit mixture over the cheesecake and spread evenly.
9. Chill cheesecake in the refrigerator for at least 2 hours before serving.