A Taste of the Mediterranean Cheesecake

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Ginger Snap Base

Ingredients:

• 2 cups crushed ginger snap cookies
• 6 tablespoons unsalted butter, melted

Instructions:

1. In a bowl, combine the crushed ginger snap cookies and melted butter.
2. Press the mixture onto the bottom of a greased 9-inch springform pan.
3. Refrigerate for 30 minutes to set.

Olive Oil & Lemon Filling

Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 cup extra virgin olive oil
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Instructions:

1. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the sugar and flour, and beat until well combined.
3. Gradually pour in the olive oil while continuing to beat the mixture.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Mix in the lemon juice and lemon zest until evenly distributed.
6. Pour the filling over the ginger snap base in the springform pan.
7. Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Allow the cheesecake to cool completely before removing it from the pan.

Fig & Olive Tapenade Topping

Ingredients:

• 1 cup dried figs, chopped
• 1/2 cup pitted green olives
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice

Instructions:

1. In a food processor, combine the dried figs, green olives, olive oil, and lemon juice.
2. Pulse until the mixture forms a chunky paste.
3. Spread the fig and olive tapenade over the cooled cheesecake.
4. Refrigerate for at least 1 hour to allow the flavors to meld.