Matcha & Sesame Cheesecake with Olive Oil & Lemon filling and Cheesecake Truffle topping

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Ingredients:

• Norman's Kosher Cholov Yisroel Cream Cheese - 16 ounces (2 containers)
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1/2 cup heavy cream
• 1 tablespoon matcha powder
• 1/4 cup sesame seeds
• 1/4 cup olive oil
• Zest of 1 lemon
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream (for topping)

Instructions:

1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a food processor, pulse the sesame seeds until finely ground.
3. In a bowl, combine the ground sesame seeds, olive oil and matcha powder, mix well. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the flour, eggs, heavy cream and lemon zest and mix to combine. Pour the mixture over the cooled crust.
5. Bake for 40-45 minutes, or until the cheesecake is set. Let it cool to room temperature.
6. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the white chocolate chips. Stir until smooth, then let it cool to room temperature.
7. Pour the white chocolate ganache over the top of the cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 2 hours before serving.