Olive Oil & Sea Salt Cheesecake with Olive Oil & Lemon Filling and Balsamic Glaze Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon sea salt
• 1/3 cup extra-virgin olive oil
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup extra-virgin olive oil
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon sea salt. Add 1/3 cup olive oil and stir until fully combined.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until set. Let cool while making the filling.
4. In a large bowl, beat 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Gradually add 1 cup granulated sugar and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Slowly add 2/3 cup olive oil, lemon zest, and lemon juice, and beat until fully combined.
7. Pour filling over the crust and bake for 45-50 minutes until set, but still slightly jiggly in the center.
8. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
9. In a small saucepan, heat balsamic vinegar and honey over medium-high heat. Bring to a boil, then reduce heat and simmer for 10-15 minutes until sauce has thickened and reduced.
10. Pour balsamic glaze over cheesecake before serving.