Zesty Churro Cheesecake Delight

Ingredients

Churro Base

• 1 ½ cups graham cracker crumbs
• ½ cup sugar
• 2 tsp ground cinnamon
• ½ cup melted unsalted butter

Olive Oil & Lemon Filling

• 24 oz (3 containers Norman's Kosher Cholov Yisroel Cream Cheese)
• ¾ cup granulated sugar
• 3 large eggs
• ⅓ cup olive oil
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Lime & Ginger Topping

• 1 cup sour cream
• ¼ cup powdered sugar
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 tsp grated fresh ginger

Instructions

Churro Base

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, ground cinnamon, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Olive Oil & Lemon Filling

1. Reduce oven temperature to 325°F (163°C).
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add one egg at a time, beating well after each addition.
4. Mix in the olive oil, lemon zest, lemon juice, and vanilla extract until fully incorporated.
5. Pour the filling over the cooled churro base.
6. Bake for 45-50 minutes or until the center is slightly set and jiggles slightly when shaken.
7. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
8. Remove from the oven and refrigerate for at least 4 hours or overnight.

Lime & Ginger Topping

1. In a small bowl, combine the sour cream, powdered sugar, lime zest, lime juice, and fresh ginger. Mix until smooth.
2. Spread the topping evenly over the chilled cheesecake.
3. Refrigerate for an additional 30 minutes before serving to allow the flavors to meld.

Serving Suggestions

Garnish with extra lime zest and a sprinkle of ground cinnamon for an extra kick of flavor. Enjoy your Zesty Churro Cheesecake Delight!