Cheesecake with Olive Oil & Sea Salt Base, Balsamic & Strawberry Filling, and Pineapple & Kiwi Topping

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Ingredients

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1 cup graham cracker crumbs
• 1/4 cup extra-virgin olive oil
• 1/4 tsp sea salt
• 1 cup fresh strawberries, stemmed and diced
• 1/4 cup balsamic vinegar
• 1/4 cup granulated sugar
• 1 cup fresh pineapple, diced
• 1 kiwi, peeled and diced

Directions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, olive oil, and sea salt. Press the mixture into the bottom of a 9-inch (23-cm) springform pan and bake for 8-10 minutes, until lightly golden. Remove from the oven and allow to cool while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add in the sugar and sour cream, beating until well combined. Mix in the eggs one at a time, followed by the vanilla extract and sea salt. Pour the mixture onto the cooled graham cracker crust and smooth out the top.
4. Bake the cheesecake for 30-35 minutes, until the edges are lightly golden and the center is set but still slightly jiggly. Remove the cheesecake from the oven and place it on a wire rack to cool completely.
5. In a saucepan, combine the strawberries, balsamic vinegar, and sugar. Cook over medium heat for 10-15 minutes, stirring occasionally, until the mixture has thickened and the strawberries have softened. Remove from heat and allow to cool completely.
6. Once the cheesecake has cooled, spoon the strawberry mixture over the top, spreading it out evenly.
7. In a mixing bowl, combine the diced pineapple and kiwi. Spoon the mixture over the top of the cheesecake and serve chilled.