Cheesecake Delight

Olive Oil & Sea Salt Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt

Rosemary & Fig Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon finely chopped fresh rosemary
• 1/2 cup fig preserves

Pineapple & Kiwi Topping

• 1 cup pineapple tidbits
• 1 cup sliced kiwi
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, olive oil, and sea salt. Mix until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan to form the base. Set aside.
4. In another mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract and chopped rosemary until evenly distributed.
7. Pour the cream cheese mixture over the prepared base in the springform pan.
8. Drop spoonfuls of fig preserves onto the cream cheese mixture. Use a knife to gently swirl the fig preserves into the batter.
9. Bake for 45-50 minutes or until the center is set and the top is lightly golden.
10. Remove from the oven and let the cheesecake cool in the pan for 10 minutes.
11. In the meantime, prepare the pineapple and kiwi topping. In a small saucepan, combine pineapple tidbits, sliced kiwi, sugar, and lemon juice.
12. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and let cool.
13. After cooling for 10 minutes, release the sides of the springform pan and let the cheesecake cool completely on a wire rack.
14. Once the cheesecake is completely cooled, spoon the pineapple and kiwi topping over the top.
15. Refrigerate for at least 4 hours or overnight before serving.
16. Enjoy this delicious kosher cheesecake creation!