Ol' Lemon Berries Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/3 cup Unsalted Margarine, melted

Olive Oil & Lemon Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup Sugar
• 3 tablespoons Olive Oil
• 3 tablespoons Fresh Lemon Juice
• 1 tablespoon Lemon Zest
• 3 Eggs, room temperature

Berries & Cream Topping

• 1 cup Mixed Berries (blueberries, raspberries, strawberries)
• 1/4 cup Water
• 1/4 cup Sugar
• 1 tablespoon Cornstarch
• 1/2 cup Heavy Whipping Cream

Instructions

1. Preheat oven to 350°F.
2. Mix together Graham Cracker Crumbs and Sugar in a medium bowl.
3. Add melted Margarine to the bowl and stir until combined.
4. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In the bowl of a stand mixer, beat the Cream Cheese and Sugar until smooth.
6. Add Olive Oil, Lemon Juice, and Lemon Zest, and beat until well combined.
7. Add Eggs, one at a time, beating well after each addition.
8. Pour the filling onto the baked crust and smooth the top with a spatula.
9. Bake for 40-45 minutes or until just set.
10. Cool the cheesecake on a wire rack for 1 hour.
11. In a small saucepan, combine Berries, Water, Sugar, and Cornstarch.
12. Cook over medium heat, stirring constantly, until mixture thickens.
13. Cool the mixture to room temperature.
14. In a separate bowl, whip Heavy Whipping Cream until soft peaks form.
15. Serve the cheesecake topped with Berries and a dollop of Whipped Cream.