Lemon Strawberry Cheesecake with Berries & Cream Topping

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Ingredients

• For the Lemon Bar Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon zest
• For the Strawberry Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup strawberry puree
• For the Berries & Cream Topping:
• 1 cup heavy whipping cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)

Instructions

1. Preheat oven to 325 degrees F.
2. For the lemon bar base, combine graham cracker crumbs, sugar, melted butter, and lemon zest in a bowl and mix well. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
3. For the strawberry filling, in a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy. Add eggs one at a time, mixing well after each addition. Stir in strawberry puree. Pour mixture over the cooled lemon bar base.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
5. For the berries & cream topping, whip heavy cream with sugar and vanilla extract until stiff peaks form. Spread over the cooled cheesecake and top with mixed berries. Refrigerate for at least 2 hours before slicing and serving.