Luscious Lemon, Vanilla & Pineapple Kiwi Cheesecake

Ingredients:

• For the Lemon Bar Base:
• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 teaspoons lemon zest
• 1/4 teaspoon salt


• For the Vanilla Filling:
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream


• For the Pineapple & Kiwi Topping:
• 1 cup diced fresh pineapple
• 2 kiwi, peeled and thinly sliced
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 350°F.
2. Prepare the lemon bar base by mixing together flour, powdered sugar, butter, lemon zest, and salt in a bowl until well combined. Press mixture onto the bottom of a 9-inch springform pan and bake for 15 minutes.
3. Prepare the vanilla filling by mixing the cream cheese and sugar together until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition. Mix in sour cream and heavy cream until well combined. Pour mixture over the cooled lemon bar base.
4. Bake the cheesecake for 45-50 minutes or until the edges are slightly golden and the center is almost set. Remove from the oven and let cool to room temperature.
5. Prepare the pineapple and kiwi topping by gently mixing together diced pineapple, sliced kiwi, and honey.
6. Spread the topping over the cooled cheesecake and refrigerate for at least 2 hours or overnight.
7. Serve chilled and enjoy!