Luscious Lemon Cheesecake

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Lemon Bar Base

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

Vanilla Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream

Lemon Curd Topping

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 large eggs

Directions

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. For the lemon bar base, whisk together flour, sugar, butter, salt, lemon juice, and lemon zest until a dough forms. Press the dough into the prepared pan and bake for 15-20 minutes or until set and lightly golden. Let cool.
3. For the vanilla cheesecake filling, beat cream cheese, granulated sugar, and flour until smooth. Beat in eggs one at a time, followed by vanilla extract and sour cream. Pour the filling over the cooled lemon bar base and bake for 25-30 minutes or until set.
4. For the lemon curd topping, whisk together granulated sugar, melted butter, lemon juice, lemon zest, and eggs in a heat-proof glass bowl. Place the bowl over a saucepan of simmering water and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Pour the lemon curd over the cheesecake, spreading evenly.
5. Bake the cheesecake for another 10-15 minutes or until the lemon curd sets. Let cool completely, then refrigerate for at least 4 hours or overnight.
6. Before serving, run a knife around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled.