Salted Caramel and Lemon Cheesecake

Graham Cracker Base

• 8 ounces of Graham crackers, crushed
• 1/4 cup of sugar
• 6 tablespoons of margarine, melted

Salted Caramel Filling

• 2 containers (16 ounces) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 3 eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of caramel sauce (homemade or store-bought)
• 1/2 teaspoon of sea salt

Lemon Curd Topping

• 1/2 cup of lemon juice
• 3/4 cup of sugar
• 3 eggs + 1 egg yolk
• 4 tablespoons of margarine, cut into pieces
• Zest of one lemon

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed Graham crackers, sugar and melted margarine until well combined. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let it cool down while preparing the filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with a hand mixer until smooth. Gradually add the sugar, eggs, vanilla extract, caramel sauce and salt, mixing well after each addition.
4. Pour the filling over the Graham cracker base and smooth the top. Bake for about 45 minutes, or until the top is light golden and the center is almost set. Let it cool for 30 minutes.
5. In the meantime, make the lemon curd topping. In a heatproof bowl, whisk together the lemon juice, sugar, eggs and egg yolk. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and whisk in the margarine and lemon zest until well combined.
6. Pour the lemon curd over the cooled cheesecake, and spread it evenly. Refrigerate for at least 1 hour, or until the topping is set. Serve and enjoy!