Cheesecake Delight

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Churro Base

• 1 cup all-purpose flour
• 1 stick unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons cinnamon sugar
• 1 large egg yolk

Blueberry Filling

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup blueberries (fresh or frozen)

Lemon Curd Topping

• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, diced

Instructions

1. Preheat the oven to 350°F.
2. For the churro base, mix the flour, butter, salt, sugar, egg yolk and cinnamon sugar until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan and bake for 10-12 minutes or until lightly browned.
4. For the blueberry filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy.
5. Add the sour cream and vanilla extract and mix well.
6. Add the eggs one at a time, mixing well after each addition.
7. Gently fold in the blueberries and pour the mixture over the churro base.
8. Bake for 35-40 minutes or until the cheesecake is set.
9. For the lemon curd topping, whisk together the lemon juice, sugar, and eggs in a medium saucepan.
10. Add the butter and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
11. Pour the lemon curd over the cooled cheesecake and chill for at least 2 hours before serving.