Olive Oil & Balsamic Vinegar Cheesecake- Recipe

Olive Oil & Balsamic Vinegar Cheesecake- Recipe

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Ingredients
Crust

Cheesecake

  Topping

  • 1 10.5 oz jar Curd


Cooking Directions

  1. Preheat oven to 350 F.

  2. In a food processor, process the cookies into fine crumbs. Add the olive oil and process until mixture is combined. Press the cookie crumb mixture into the bottom of a 9” springform pan and up the sides about three quarters of the way, if you like.

  3. Bake the crust for 8-10 minutes until lightly brown and set. Remove and let cool.

  4. In a stand mixer combine sugar and cream cheese. Beat until softened and well blended. Mix to combine. Add eggs one at a time scraping down the sides of the mixing bowl between additions. Add olive oil. Beat in vanilla, lemon juice and vanilla salt. Gently mix in sour cream being careful not to over mix. Look for a Creamy texture.

  5. Carefully pour the mixture into the prepared crust.Bake for 60 minutes. Carefully spoon the lemon curd on top of the cheesecake; it will continue to spread as it bakes for another 10 minutes. After 70 minutes in the oven, turn off the oven and the let the cheesecake cool for 1 hour with the oven door closed. This helps prevent cracking.

  6. Remove the springform pan from the roasting pan and aluminum foil. Let the cheesecake cool another hour. Refrigerate for 4 hours or overnight.

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