Classic Cheesecake with Olive Oil Crust

Prep time 1 hour 30 minutes, plus overnight chilling Servings 10

Classic cheesecake with an olive oil crust is one of the most-searched desserts there is, and the oil swap is a known, well-reviewed trick that ties directly into D.O.P. Monti Iblei 04's own subtle sweetness.

Ingredients

2 cups graham cracker crumbs
1/2 cup D.O.P. Monti Iblei 04
1/4 cup sugar, plus 1 cup for the filling
32 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Instructions

Preheat the oven to 325°F. In a bowl, mix the graham cracker crumbs, D.O.P. Monti Iblei 04, and 1/4 cup sugar until evenly moistened, then press firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese and 1 cup sugar together until completely smooth, with no lumps, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating just until each is incorporated before adding the next, overbeating adds too much air and can cause cracking.
Mix in the vanilla and sour cream until just combined.
Pour the filling over the crust and smooth the top with a spatula.
Bake 55 to 65 minutes, until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour, this helps prevent cracking.
Cool completely at room temperature, then cover and chill overnight before removing the springform ring and slicing.

Nutrition

Serving size 1 slice

Calories 656

Total fat 48g

Saturated fat 21g

Cholesterol 172mg

Sodium 435mg

Carbohydrates 48g

Dietary fiber 1g

Sugars 35g

Protein 10g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.