Category
Desserts
Servings
10
Prep Time
10 minutes
Cook Time
70 minutes
Ingredients
- 12 oz gingersnap cookies
-
6 tbs olive oil
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 4 tbs honey
- 2 eggs, large
- 1/2 cup orange preserves
-
1/4 cup olive oil
- 2 tsp vanilla
- 1 tbs cornstarch
- 3 tbs lemon juice
-
1/4 tsp sea salt
- 16 ozGreek Yogurt
- whole orange preserves slices to garnish
Directions
- 1. Preheat oven to 350°F.
2. In a food processor, process the cookies with the olive oil until well combined. Press the cookie crumb mixture into the bottom of a 9” spring form pan and up the sides about three quarters of the way.
- 3. Bake the crust for 8-10 minutes until golden. Allow to cool.
- 4. Beat the sugar and creamcheese with a blender, until fluffy. Add the cornstarch, and mix to combine.
5. Add eggs one at a time and the olive oil. Beat in the vanilla, honey, lemon juice and salt. Gently fold in the yogurt and orange preserves.
- 6. Pour the mixture into the prepared crust. Place the cheesecake in a roasting pan large enough to hold the spring form pan in the oven then fill the roasting pan with about 1½–2 inches of boiling water.
- 7. Bake for 60 minutes. Turn off the oven and the let the cheesecake cool for 1 hour with the oven door closed to prevent cracking.
8. Refrigerate for 4 hours or overnight to set, garnish with whole slices of orange preserves and serve at room temperature.
Recipe Note
WHAT YOU’LL NEED:
Spring form pan
Blender
NOTES:
A very Greek version of a not-so-Greek dessert, enriched with olive oil, honey, Greek yogurt, and orange preserves.
