Citrus Bliss Cheesecake

Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 tsp lemon zest
• 1/4 tsp salt

Vanilla Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tbsp lemon juice
• 1 tbsp vanilla extract
• 1/4 tsp salt

Caramel Sauce Topping

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine all the ingredients for the lemon bar base. Mix until well combined and crumbly. Press the mixture onto the bottom of the prepared pan. Bake for 15 minutes or until light golden brown. Let cool.
3. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, vanilla extract, and salt. Pour over the cooled lemon base.
4. Bake for 45-50 minutes or until the center is almost set. Let cool at room temperature for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake. Chill in the refrigerator for at least 2 hours or overnight.
5. In a medium saucepan, combine the sugar and water for the caramel sauce. Over medium-high heat, cook until the sugar dissolves and turns amber in color. Remove from heat and slowly whisk in the heavy cream. Add salt and whisk to combine. Let cool.
6. Drizzle caramel sauce over the cheesecake before serving and enjoy!