Zesty Delights Cheesecake

this image was generated using AI technology

Ingredients

Parmesan & Garlic Base

• 1 cup crushed Parmesan cheese crackers
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup melted butter

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/4 cup olive oil
• 3 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Roasted Red Pepper & Feta Topping

• 1 cup roasted red peppers, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Instructions

Parmesan & Garlic Base

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together the crushed Parmesan cheese crackers, grated Parmesan cheese, minced garlic, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
4. Bake for 10 minutes or until the edges are slightly golden. Set aside to cool.

Olive Oil & Lemon Filling

1. Reduce oven temperature to 325°F (160°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
3. Add the sour cream, olive oil, lemon juice, lemon zest, and vanilla extract, and continue beating until well blended.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Pour the filling over the cooled crust in the springform pan.
6. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.

Roasted Red Pepper & Feta Topping

1. Once the cheesecake is fully chilled, evenly distribute the chopped roasted red peppers on top.
2. Sprinkle the crumbled feta cheese over the red peppers.
3. Garnish with freshly chopped parsley before serving.

Enjoy Your Zesty Delights Cheesecake!