Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (12 -13 full sheet graham crackers)
- 5 Tbsp. melted butter
- 1 Tbsp. Persian Lime Extra Virgin Olive Oil
- 1/4 cup granulated white sugar
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated white sugar
- 1 cup sour cream
- 1/2 Tbsp. Blackberry Ginger Balsamic
- 3 large eggs (room temperature)
- 1 lime peel for garnish
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
- Mix the crumbs, melted butter, oil and sugar together.
- Press into the bottom and slightly up the sides of a 9 inch springform sprayed with pam.
- Wrap foil around the bottom of the pan and around the sides over the top.
- Bake for about 8 - 10 minutes. Allow to cool as you prepare filling.
For the Cheesecake Filling:
- Mix your cream cheese in a stand mixer till smooth.
- Add in the sugar and beat for 2-3 minutes.
- Add in the sour cream, balsamic and stir to combine.
- Add in the eggs, one at a time, mixing after each addition till just blended.
Putting it all together:
- Pour the filling into the cooled crust.
- Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot water.
- Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
- Turn the oven off and open the oven door slightly and leave the cheesecake in there for 1 hour.
- Remove cheesecake from the oven and allow to cool to room temperature.
- Cover and place in the fridge overnight.
- Carefully remove the cheesecake from the pan.
- Cut into slices and serve.
- Top with lime peel garnish and whipped cream if desired.