Lemon Cheesecake with Crystallized Lemon Peel

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup TAO Lemon Pressato Olive Oil

Filling:

• 3 (8 ounce) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 1/4 cup TAO Lemon Pressato Olive Oil

• 3 large eggs

• Zest of 2 lemons

• 1/4 cup fresh lemon juice

Crystallized lemon peel:

• 2 lemons

• 1 cup granulated sugar

• 1 cup water

• Additional sugar for coating

Directions

1. Preheat your oven to 325°F. Grease a 9-inch springform pan and set aside.

2.  Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and Lemon Pressato Olive Oil. Press the mixture into the bottom of the prepared pan, and slightly up the sides. Set aside.

3.  Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and Lemon Pressato Olive Oil, mixing until well combined. Add eggs, one at a time, beating just until combined. Stir in lemon zest and lemon juice. Pour the filling over the crust in the prepared pan.

4.  Bake the cheesecake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or overnight.

5.  Prepare the crystallized lemon peel: Use a vegetable peeler to remove the zest from the lemons in long strips, being careful to avoid the white pith. Cut the zest into thin strips.

6.  In a small saucepan, combine sugar and water, and bring to a boil over medium heat. Add lemon peel strips and reduce heat to low. Simmer for 20 minutes, or until the peels are translucent and tender. Use a slotted spoon to transfer the strips to a wire rack set over a baking sheet. Let them cool and dry for about 1 hour.

7.  Once the peels are dry, toss them in additional sugar to coat. Set aside.

8.  To serve, remove the cheesecake from the refrigerator and release it from the springform pan. Transfer the cheesecake to a serving plate and garnish with crystallized lemon peel.