Citrus Sunset Cheesecake Recipe

Ingredients:

• 2 cups Vanilla wafer crumbs (about 60 wafers)
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup Olive Oil
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the vanilla wafer crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture evenly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup granulated sugar together until smooth. Beat in the eggs, one at a time, until fully combined.
4. Mix in the olive oil, lemon juice, lemon zest, vanilla extract, and kosher salt until fully combined.
5. Pour the filling over the crust and bake for 50 to 55 minutes, or until the edges are lightly golden and the center is set. Let cool completely on a wire rack.

Caramel Sauce Topping:

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt

1. In a medium saucepan over medium heat, melt the sugar until it turns amber in color and starts to smoke slightly. Add the butter and whisk until fully melted and combined.
2. Turn the heat down to low and slowly pour in the heavy cream, whisking continuously until fully combined.
3. Stir in the kosher salt and let cool for a few minutes before drizzling over the cooled cheesecake.