Citrus Zest Cheesecake

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Ingredients:

• Wasabi & Pistachio Base:
• 1 1/2 cups crushed graham crackers
• 1/2 cup ground pistachios
• 1/4 cup melted butter
• 1 tablespoon wasabi paste


• Olive Oil & Lemon Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 3 large eggs


• Fig & Olive Tapenade Topping:
• 1/2 cup chopped dried figs
• 1/4 cup pitted and chopped kalamata olives
• 1/4 cup chopped green olives
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 350°F (180°C).


2. In a medium bowl, mix together the graham cracker crumbs, ground pistachios, melted butter, and wasabi paste.


3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.


4. In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the olive oil, lemon juice, and lemon zest, and beat again until well combined.


5. Add in the eggs, one at a time, mixing well after each addition.


6. Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula.


7. Bake for 40-50 minutes, until the filling is set around the edges but still slightly jiggly in the center.


8. While the cheesecake is baking, make the fig and olive tapenade topping. In a small bowl, mix together the chopped dried figs, kalamata olives, green olives, olive oil, and balsamic vinegar.


9. Remove the cheesecake from the oven and let cool to room temperature. Cover and refrigerate for at least 2 hours before adding the topping.


10. Once the cheesecake is chilled, remove it from the springform pan and transfer to a serving platter. Spread the fig and olive tapenade over the top of the cheesecake, and serve.