A Taste of Zesty Bliss Cheesecake

Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons Lemon zest
• 1/4 teaspoon salt

Plain Filling

• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 tablespoon fresh lemon juice

Brandy & Cherry Topping

• 1/2 cup dried cherries
• 1/2 cup brandy
• 1/4 cup granulated white sugar
• 1/4 cup water

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, combine flour, butter, confectioners' sugar, Lemon zest, and salt; mix well and press into the prepared pan. Bake for 15-20 minutes and set aside to cool.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add in the sugar, sour cream, and vanilla extract. Beat until smooth.
4. Add in the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice.
5. Pour the mixture into the cooled crust and bake for 50-55 minutes, or until the edges are lightly browned and the center is almost set.
6. Cool the cheesecake in the pan on a wire rack for 10 minutes before removing from the pan. Chill in the refrigerator for at least 4 hours, or until firm.
7. To make the topping, combine the dried cherries, brandy, sugar, and water in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened and the cherries are plump and tender.
8. Serve the cheesecake cold, with a generous helping of the Brandy & Cherry topping over each slice. Enjoy!