Creamy Berrylicious Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Strawberry Filling

• 16 oz strawberries, hulled and mashed
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Lemon Curd Topping

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 3 egg yolks
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
3. In a small bowl, whisk together the cornstarch and water. In a medium saucepan, combine the mashed strawberries and sugar. Cook over medium heat, stirring constantly, until the mixture starts to thicken. Stir in the cornstarch mixture and continue cooking for another minute. Remove from heat and let cool completely.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add in the eggs and vanilla extract, mixing until well combined.
5. Pour the cream cheese mixture over the prepared crust. Spoon the cooled strawberry filling over the top and swirl with a knife.
6. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the middle. Remove from oven and let cool for 10 minutes.
7. In the meantime, make the lemon curd topping. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in the softened butter.
8. Pour the lemon curd over the cooled cheesecake. Chill in the refrigerator for at least 4 hours before serving.