Oliva Cheesecake

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Cornbread Base

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted

Olive Oil & Lemon Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/4 cup olive oil
• 2 large eggs
• 2 tbsp lemon juice
• 1 tsp lemon zest

Toasted Almonds Topping

• 1/2 cup sliced almonds
• 2 tbsp unsalted butter
• 2 tbsp brown sugar

Instructions

1. Preheat the oven to 350°F (180°C).
2. To make the cornbread base, mix the cornmeal, flour, sugar, and salt in a bowl. Add the melted butter and stir until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 20 minutes or until golden brown.
4. To make the olive oil & lemon filling, beat the cream cheese and sugar together in a bowl until smooth. Add the olive oil, eggs, lemon juice, and lemon zest, and beat until well combined.
5. Pour the filling over the cornbread base and smooth the top with a spatula.
6. Bake for 35-40 minutes or until the cheesecake is set and the edges are light golden brown. Let it cool completely.
7. To make the toasted almonds topping, melt the butter in a small pan over medium heat. Add the sliced almonds and brown sugar, stirring constantly until the sugar has melted and the almonds are golden brown. Remove from heat and let it cool.
8. Sprinkle the toasted almond topping on top of the cooled cheesecake. Chill in the refrigerator for at least 2 hours or overnight.
9. Serve and enjoy!