Citrus Dream Cheesecake Recipe

Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Tiramisu Filling

• 4 containers (32 oz.) NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons espresso powder

Pineapple & Kiwi Topping

• 1 can (20 oz.) crushed pineapple, drained
• 2 kiwi fruits, peeled and sliced
• 2 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1/4 cup pineapple juice

Instructions

1. Preheat oven to 350°F.
2. Combine all ingredients for the lemon bar base in a mixing bowl and mix until well combined. Press the mixture firmly onto the bottom of a 9-inch springform pan and set aside.
3. In another mixing bowl, beat cream cheese, sugar and vanilla extract until completely smooth. Add in one egg at a time and mix until smooth. Mix in the espresso powder until well combined.
4. Pour the filling over the lemon bar base and bake for 1 hour or until the center is set. Turn off the oven and let the cheesecake cool in it until it comes down to room temperature. Cover the cheesecake with a plastic wrap and refrigerate overnight.
5. The next day, make the topping: In a saucepan, mix cornstarch and sugar. Stir in pineapple juice and cook over medium heat for 1-2 minutes or until the mixture thickens. Stir in drained crushed pineapple and let it cool completely.
6. Top the cheesecake with the pineapple mixture and sliced kiwi fruits and serve.