Olive Oil & Sea Salt Cheesecake with Lime & Ginger Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 teaspoon sea salt
• 1/3 cup olive oil
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup fresh lime juice
• 2 teaspoons grated lime zest
• 1 tablespoon grated fresh ginger
• 1/4 cup sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and salt until well combined.
3. Add the olive oil and mix until the mixture is evenly moistened and begins to clump together.
4. Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then remove from the oven and set aside to cool.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
7. Gradually add the 3/4 cup sugar and continue beating until the mixture is light and fluffy.
8. Beat in the eggs one at a time, mixing well after each addition.
9. Stir in the vanilla extract.
10. Pour the mixture into the prepared crust.
11. Bake for 45 to 50 minutes, or until the cheesecake is set and the top is lightly golden brown.
12. Remove from the oven and let cool to room temperature.
13. In a small saucepan, combine the lime juice, lime zest, ginger, and 1/4 cup sugar.
14. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
15. Reduce the heat to low and simmer for 2 to 3 minutes, or until the mixture is slightly thickened.
16. Remove from the heat and let cool to room temperature.
17. Pour the lime and ginger mixture over the top of the cooled cheesecake, spreading it evenly.
18. Cover and refrigerate for at least 2 hours, or until chilled and set.
19. Serve chilled, garnished with additional grated lime zest if desired.