Citron Tiramisu Truffle Cheesecake

Lemon Bar Base Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons lemon juice

Lemon Bar Base Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Cream butter and sugar together in a medium-sized bowl.
3. Add flour and salt to the bowl and mix well until dough forms.
4. Press dough into the prepared pan. Bake for 16-18 minutes or until the edges are golden brown.
5. Remove from oven and allow to cool for at least 10 minutes before adding the filling.

Tiramisu Filling Ingredients:

• 6 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/3 cup milk
• 2 tablespoons heavy cream
• 1/4 cup brewed espresso or strong coffee
• 1 tablespoon unsweetened cocoa powder

Tiramisu Filling Directions:

1. Beat cream cheese and sugar with an electric mixer until smooth.
2. Add milk and heavy cream and continue to beat until mixture is very smooth and creamy.
3. In a small bowl, whisk together the espresso or coffee and cocoa powder until smooth.
4. Add the espresso or coffee mixture to the cream cheese mixture and mix well.
5. Pour the mixture over the cooled lemon bar base and refrigerate for at least 2 hours.

Cheesecake Truffle Topping Ingredients:

• 2 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup heavy cream
• 4 oz white chocolate chips
• 1 teaspoon vanilla extract

Cheesecake Truffle Topping Directions:

1. Beat cream cheese and heavy cream with an electric mixer until smooth.
2. In a small saucepan, melt the white chocolate chips over low heat, stirring constantly.
3. Add the melted white chocolate chips and vanilla to the cream cheese mixture and beat until smooth.
4. Spoon the cheesecake truffle mixture over the chilled tiramisu filling and return to the refrigerator for at least 1 hour.
5. Serve and enjoy!