O Olive Oil and eRecipeCards.com Recipe Contest (Recipe Entry)

When I was on O Olive Oil's web site and I read the description of the combination gift pack of Organic Meyer Lemon Olive oil and Champagine Vinegar and right away I thought of... Instead of a savory recipe... a sweet recipe came to mind, and so, my Meyer Lemon Cheesecake with a Champagne Vinegar sauce was born. Here is my official recipe submission for the O Olive Oil and eRecipeCards.com recipe contest.
(Click on any photo to enlarge)

This cheesecake offers a vanilla wafer, pistachio and Organic Meyer Lemon oil crust with a very creamy filling and a lovely Champagne Vinegar sauce.

I started with a family cheesecake recipe, that has been in our family for 40 years,

 then showcased both products O Olive Oil sent me.

I used the O Olive Oil Meyer Lemon Oil and real butter in the delicate crust...

I used the Champagne Vinegar in a drizzle sauce that I served the sliced cheesecake on...

The Recipe

Crust:

1/2 a box of Vanilla wafers

 (ground in a food processor or crushed in a plastic baggie with a rolling pin)

1 stick of butter

2 Tablespoons Lemon Zest

(Melted and divided)

1 cup chopped pistachios

3 Tablespoons sugar

(divided)

2 Tablespoons of Meyer Lemon O Olive Oil

Mix vanilla wafers, 2 tablespoons of sugar, lemon zest and all but 2 tablespoons of the melted butter in a bowl and mix well.

Using the Meyer Lemon olive oil, rub into 4- 4" spring form pans, coating bottom and sides. Press vanilla crumb mixture into the bottom of each pan and set aside. Mix pistachios, 1 tablespoon of Meyer O Olive Oil, 1 tablespoon sugar together in a small bowl. Line the side of each springform pan with the pistachio mixture. Bake in a 350 oven for about 10 minutes.

Filling:

2 8oz packages of cream cheese

(Softened)

2 eggs

(Beaten)

3/4 cup granulated sugar

2 teaspoons Vanilla

1 tablespoon fresh lemon juice

Mix all ingredients till creamy and pour into vanilla crumb and pistacho crust. Bake in a 350 oven for 25 minutes with a pan of water on the bottom rack and the cheesecakes in the top rack on a cookie sheet. Let cool on a rack completely. 

Topping:

1 cup sour Cream

3 tablespoons granulated sugar

1 teaspoon Vanilla

Mix in a small and pour over cooled cheesecakes. Bake in a 350 oven for 10 minutes. Let cool in a rack then cover and put in the refrigerator for at least 5 hours or over night.

When you are ready to serve make 

Champagne drizzle sauce:

1/4 cup O Olive oil Champagne Vinegar

1/4 cup Agave light Nectar

1/4 cup water

In a small sauce pan add all ing. and stir well... Bring to a boil then a slow simmer and reduce till slightly thickened. About 7 minutes or so. Swirl in pan till desired thickness... (Almost a honey consistency) 

Garnish:

Candied Lemon Slices
Or
Candied Lemon Peel

Fresh Mint

To serve:

Drizzle Champagne sauce on a cold plate, put 1/4 slice of cheesecake directly on sauce and garnish with Candied Lemon Slice or Candied Lemon Peel and fresh mint.

Photo tutorial:

Ingredients for the crust

Zesting a lemon into the vanilla wafer crumbs

Adding the lemon oil to the 4" spring form pans

First the vanilla wafer mixture

Adding the Meyer Lemon O Olive Oil to the chopped pistachios

Pistachio/Meyer lemon mixture to sides of springform pans

Pressing in gently

Lightly baked crusts waiting for filling

Creamy filling

Baked cheesecakes cooling

After a over night cooling in the fridge the cheesecakes some out easily thanks to the
Meyer Lemon O Olive Oil coating

Make the drizzle sauce: 1/4 cup O Champagne Vinegar, 1/4 cup agave syrup 1/4 cup water.
Reduce by half on a low simmer

Make Champagne sauce, garnish and serve on chilled plates.

Thank you O Olive Oil and eRecipeCards.comfor the opportunity to participate on this recipe contest!

If you like my post/photos and recipe... spend a moment to vote for this recipe at eRecipeCards.com

1) Register... its a great place to find or keep your recipes

2) Search "Meyer Lemon Cheesecake" (mine is the one made with the Meyer Lemon O Olive Oil)

3) Add it to your recipe box... that's your vote

4) Enjoy eRecipeCards. When I need a a dinner idea, a dessert idea... or just wanna look at food photos... 

Thanks Everyone!

Enjoy Life!

~Really Rainey~