Feta & Spinach Cheesecake with Olive Oil & Lemon Filling and Blood Orange & Grapefruit Topping

Ingredients

• Base
• 1 cup crushed matzo crackers
• 1 cup crumbled feta cheese
• 1 cup chopped spinach leaves
• 1/4 cup melted butter


• Filling
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1/2 cup granulated sugar
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• Zest of 1 lemon
• 3 eggs


• Topping
• 2 blood oranges, sliced into rounds
• 1 grapefruit, sliced into rounds
• 1/2 cup granulated sugar
• 1/2 cup water

Instructions

1. Preheat the oven to 350 degrees F.


2. Make the Base
1. In a medium bowl, mix together the crushed matzo crackers, crumbled feta cheese, chopped spinach leaves, and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to smooth the top.
3. Bake for 10 minutes and then remove from the oven and let cool while you prepare the filling.


3. Make the Filling
1. In a large bowl, beat the cream cheese and sugar together until smooth.
2. Add the lemon juice, olive oil, and lemon zest and beat until well combined.
3. Add the eggs, one at a time, mixing well after each addition.
4. Pour the filling over the cooled crust in the springform pan.
5. Bake for 40-45 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
6. Remove from the oven and let cool to room temperature.
7. Refrigerate for at least 2 hours before serving.


4. Make the Topping
1. In a medium saucepan, combine the sugar and water and stir to combine.
2. Heat over medium-high heat until the sugar has dissolved.
3. Add the blood oranges and grapefruit and bring to a simmer.
4. Simmer for 15-20 minutes, or until the fruit has softened and the liquid has thickened slightly.
5. Remove from the heat and let cool to room temperature.
6. Pour the fruit and syrup over the chilled cheesecake before serving.