Citrus Dream Cheesecake

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Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1/2 tsp kosher salt
• 1/4 cup lemon juice
• 2 tbsp lemon zest

Blueberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 1/2 cup blueberry preserves

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the flour, butter, confectioners' sugar, and salt until crumbly. Press the mixture firmly into the prepared pan.
3. Bake the crust for 20 minutes, or until lightly golden brown.
4. In a large bowl, beat the cream cheese and sugar until creamy. Beat in the vanilla and eggs, one at a time, until well combined. Stir in the blueberry preserves.
5. Pour the mixture over the prepared crust and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until the cheesecake is set and the edges are lightly golden brown. Let cool to room temperature.
7. In a large bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form. Spread the mixture over the cooled cheesecake.
8. Top with fresh berries and chill in the refrigerator for at least two hours.