Citrusy Medley Cheesecake

Shortbread Base

• 8 oz digestive biscuits, crushed
• 4 oz unsalted butter, melted
• 2 tbsp granulated sugar

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup extra-virgin olive oil
• 2 tbsp all-purpose flour
• 1 tbsp lemon zest, finely grated
• 1/4 cup lemon juice
• 1 tsp vanilla extract

Sundried Tomato Pesto Topping

• 3/4 cup sundried tomatoes in oil, drained and finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1/4 cup pine nuts, toasted
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, mix the crushed biscuits, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let cool completely.
4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the olive oil, flour, lemon zest, lemon juice, and vanilla extract until well combined.
7. Pour the filling over the cooled crust.
8. Bake the cheesecake for 45-50 minutes or until set.
9. Remove from the oven and let cool to room temperature.
10. In a food processor, combine the sundried tomatoes, garlic, basil, pine nuts, olive oil, and Parmesan cheese (if using). Pulse until the mixture is well combined and forms a thick paste.
11. Spoon the pesto over the top of the cooled cheesecake.
12. Cover the cheesecake and refrigerate for at least 2 hours before serving.