Olive Oil & Lemon Cheesecake

Hands down this lemon cheesecake is the best my family has tried. Simple and minimal ingredients come together to create this fluffy and light zesty cheesecake. Instead of the usual butter and graham cracker crust, I opted for a olive oil twist to give this a little nuttiness to the crust and still balance out the lemon flavor of the cheesecake. This one will forsure wow your guests and perfect for this summer heat.

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Ingredients
Substitutions
Equipment
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Ingredients

Graham Crackers
Olive Oil
Cream Cheese
Lemons
Condensed Milk
Eggs
Vanilla Extract

See recipe card for quantities.

Substitutions

Olive Oil - instead of olive oil you can use melted butter
Cream Cheese - for dairy free options use dairy free cream cheese

Equipment

The perfect cheesecake pan does in fact extist, this springform pan is not only so easy to use but also so easy to clean.

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Olive Oil & Lemon Cheesecake

Lemon Olive Oil Cheesecake recipe that's bright, creamy, and a bit Mediterranean-inspired. It uses olive oil instead of butter and has a tangy lemon flavor throughout.

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yields: 8-10 servings

Ingredients

Crust:

1.5 cups of crushed Graham crackers (or digestive biscuits)
1/3 cup olive oil (can sub with 1 stick of melted butter)
1tsp of sugar

Filling:

24oz soften cream cheese
3 large eggs
14oz condensed milk
juice of 1 lemon
lemon zest
1 tsp vanilla extract

Optional:

whipped cream and lemon slices for topping

Instructions

Preheat oven to 350°F. In a bowl, combine graham cracker crumbs and olive oil until you get a wet, sandy texture. Press mixture into the bottom of a 9-inch spring-form pan. You can make the crust come up a bit on the sides. Bake the crust for approximately 8 minutes and let it cool slightly.
In a large bowl, beat the cream cheese until smooth. Add in eggs one at a time and mix until combined. Add in lemon zest, lemon juice, vanilla extract, and condensed milk
Lower oven temp to 325°F. Pour the filling over the crust and bake the cheesecake for about 30-35 minutes until edges are set and the center is slightly jiggly.
Let the cheesecake cool for about 30 minutes before chilling in the fridge for at least 4 hours or overnight for the best texture.
Serve and enjoy!