Citrus Bliss Cheesecake

Graham Cracker Base Ingredients:

• 1 ½ cups Graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cream Cheese Filling Ingredients:

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature

Lemon Curd Topping Ingredients:

• 1 cup fresh lemon juice (about 6-7 lemons)
• 1 tablespoon finely grated lemon zest
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 6 large egg yolks

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan with cooking spray.
2. Make the graham cracker base by combining the graham cracker crumbs, sugar, and melted butter until fully mixed. Press the mixture into the bottom of the prepared pan, using the back of a spoon to smooth it out into an even layer.
3. Bake the crust for 10 minutes, then remove from the oven and let cool while making the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until creamy. Add in the sugar and vanilla extract, and continue beating until fully combined and smooth.
5. Add the eggs to the mixture one at a time, beating well after each addition. Pour the filling over the cooled crust, spreading it out into an even layer.
6. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside to cool down for an hour, then transfer to the fridge to chill at least 4 hours or overnight.
7. Meanwhile, make the lemon curd topping. In a medium saucepan, whisk together the lemon juice, zest, sugar, butter, and egg yolks until fully combined. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
8. Pour the lemon curd over the chilled cheesecake, spreading it out into an even layer. Return to the fridge and chill for another 30 minutes before serving.