Lemon Champagne Delight Cheesecake

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Lemon Bar Base Ingredients:

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

Champagne & Raspberry Filling Ingredients:

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup heavy cream, room temperature
• 1/4 cup raspberry puree, strained to remove seeds
• 1/2 cup champagne or sparkling wine
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract

Elderflower Topping Ingredients:

• 1/2 cup elderflower syrup
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt

Lemon Bar Base Instructions:

1. Preheat oven to 350°F
2. In a medium bowl, whisk together the flour, powdered sugar, salt, and lemon zest.
3. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 15-20 minutes until lightly golden brown.
6. Remove from the oven and let cool for 10 minutes.

Champagne & Raspberry Filling Instructions:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until creamy for about 3 minutes.
2. Beat in the eggs, one at a time, until fully combined.
3. Mix in the sour cream, heavy cream, raspberry puree, champagne, lemon juice, and vanilla extract.
4. Pour the cheesecake batter over the lemon bar base in the springform pan.
5. Bake at 350°F for about 55-60 minutes until the top has browned and the cheesecake is set.
6. Remove from the oven and let cool for at least 30 minutes. Reserve in the fridge overnight.

Elderflower Topping Instructions:

1. In a small saucepan, combine the elderflower syrup, granulated sugar, water, lemon juice, and kosher salt.
2. Bring the mixture to a boil, stirring constantly until the sugar has dissolved. Reduce heat and let the mixture simmer for 10 minutes.
3. Remove the pan from heat and cool completely.
4. Pour the topping over the cooled cheesecake and let it set for at least 2 hours before serving.

This Lemon Champagne Delight Cheesecake is worth the effort. The lemon bar base provides an excellent contrast to the creamy and tangy cheesecake filling and the top elderflower syrup adds an impeccable floral touch. Enjoy!