Lemon Wine & Berry Cheesecake

Lemon Bar Base Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1/8 teaspoon kosher salt

Lemon Bar Base Instructions:

1. Preheat oven to 350°F (177°C).
2. In a large bowl, mix together flour, butter, confectioners' sugar, and salt until combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 15-20 minutes until golden brown. Set aside to cool.

Wine & Berries Filling Ingredients:

• 2 cups fresh berries (raspberries, blueberries, and/or blackberries)
• 1/2 cup red wine
• 2 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup heavy cream

Wine & Berries Filling Instructions:

1. In a medium saucepan, combine berries, wine, and 2 tablespoons sugar over medium-high heat. Bring to a simmer and cook until mixture has thickened and reduced by half, about 10 minutes. Set aside to cool.
2. In a large mixing bowl, beat cream cheese and 1/2 cup sugar until creamy and smooth. Beat in eggs one at a time. Stir in heavy cream and cooled berry mixture. Pour filling onto the lemon bar base.
3. Bake for 35-40 minutes until center is almost set. Cool to room temperature and then chill cheesecake in the refrigerator for at least 2 hours or overnight.

Lemon Curd Topping Ingredients:

• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup unsalted butter, cubed
• 1/4 teaspoon kosher salt

Lemon Curd Topping Instructions:

1. In a medium saucepan, whisk together sugar, eggs, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10 minutes.
2. Remove from heat and whisk in cubed butter and kosher salt until fully incorporated. Strain mixture through a fine-mesh sieve and set aside to cool completely.
3. Once the cheesecake has chilled, pour the cooled lemon curd over the top of the cheesecake. Smooth it out to the edges with a spatula. Chill for another hour before slicing and serving.