Rosemary & Olive Oil Cheesecake With Olive Oil & Lemon Filling and Balsamic Glaze Topping

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Ingredients:

• 1 1/2 cups finely ground graham crackers
• 2 tablespoons granulated sugar
• 1 tablespoon finely chopped fresh rosemary
• 6 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup balsamic vinegar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1 sprig fresh rosemary, for garnish

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sugar, and 1 tablespoon chopped rosemary. Add the melted butter and mix until well combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside.
4. In a large mixing bowl, beat together the cream cheese, 3/4 cup sugar, and olive oil until smooth and creamy.
5. Mix in the lemon juice and vanilla extract.
6. Beat in the eggs, one at a time, until just combined.
7. Pour the cheesecake filling over the crust and smooth the top with a spatula.
8. Bake for 50-60 minutes or until the cheesecake is set and slightly wobbly in the center.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a small saucepan, whisk together the balsamic vinegar, 1/2 cup sugar, water, and salt. Bring the mixture to a boil and simmer for 10-15 minutes or until the mixture has reduced and thickened.
11. Remove the cheesecake from the pan and drizzle with the balsamic glaze. Garnish with a sprig of fresh rosemary.
12. Refrigerate the cheesecake for at least 4 hours before serving.