Smoked Gouda & Chive Cheesecake with Olive Oil & Lemon Filling and Toffee Crunch Topping

Ingredients:

• Smoked Gouda & Chive Base:
• 1 1/2 cups crumbled matzo
• 1/2 cup toasted pecans
• 3 tablespoons butter
• 1/2 cup grated smoked gouda cheese
• 2 tablespoons chopped fresh chives


• Olive Oil & Lemon Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 3 large eggs


• Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/2 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.


2. Smoked Gouda & Chive Base:
• In a food processor, pulse crumbled matzo and toasted pecans until finely ground.
• Add butter, smoked gouda cheese, and chives; pulse until mixture comes together.
• Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
• Remove from oven and let cool while you prepare the filling.


3. Olive Oil & Lemon Filling:
• In a large mixing bowl, beat softened cream cheese until smooth.
• Add sugar, flour, vanilla extract, olive oil, lemon juice, and lemon zest; beat until well combined.
• Add eggs one at a time, beating after each addition until just combined.
• Pour mixture into prepared crust and smooth the top.
• Bake for 45-50 minutes or until the edges are lightly browned and the center is set.


4. Toffee Crunch Topping:
• Combine toffee bits and chopped toasted pecans in a small bowl.
• Sprinkle over the top of the cheesecake as soon as it comes out of the oven.
• Let cool to room temperature and then chill in the refrigerator for at least 4 hours before serving.