Lemon Olive Oil Cheesecake with Macadamia Nut Topping

this image was generated using AI technology

Lemon Bar Base

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon kosher salt
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Olive Oil & Lemon Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 4 large eggs

Macadamia Nut Topping

• 1 cup macadamia nuts, chopped
• 1/2 cup light brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. For the lemon bar base, mix together flour, sugar, softened butter, and salt in a bowl until crumbly.
3. Press crumb mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes, or until golden. Remove from oven and set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in sugar and continue to mix until fully incorporated.
5. Mix in olive oil, lemon zest, lemon juice, vanilla extract, and salt until well combined.
6. Add eggs, one at a time, mixing well after each addition.
7. Pour filling over the cooled lemon bar base.
8. Place the springform pan onto a baking sheet and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. For the macadamia nut topping, mix together chopped macadamia nuts, brown sugar, melted butter, and cinnamon in a bowl.
10. Sprinkle the topping over the cheesecake and bake for an additional 10-15 minutes, or until the topping is golden brown and the cheesecake is fully set.
11. Remove from oven and let cool completely before cutting and serving.