Lemon Dream Cheesecake
Lemon Bar Crust
- 1.5 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 3/4 cup of Lemon Bar mix
Mix graham cracker crumbs, sugar, and melted butter together in a bowl. Once combined, add Lemon Bar mix and mix well. Place mixture in a 9-inch springform pan and press into bottom and up the sides about an inch. Refrigerate until firm.
New York-style Filling
- 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
- 1 1/4 cups of granulated sugar
- 1/4 teaspoon of kosher salt
- 1 tablespoon of freshly squeezed lemon juice
- 2 teaspoons of vanilla extract
- 4 large eggs, room temperature
Preheat oven to 350°F. Beat the cream cheese with a mixer until light and fluffy. Gradually add sugar and salt, mixing until fully combined. Add the lemon juice and vanilla then beat on medium speed until combined. Add the eggs, one at a time, beating well after each addition. Pour the filling into the prepared crust and smooth out the top. Bake for 45 minutes or until the sides are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 30 more minutes with the oven door slightly open. Remove from the oven and let it cool to room temperature before covering and refrigerating overnight.
Lemon Curd Topping
- 1/2 cup of granulated sugar
- 1/4 cup of freshly squeezed lemon juice
- 1/4 cup of unsalted butter, softened
- 1 large egg and 2 egg yolks
- 1 tablespoon of cornstarch
In a medium saucepan, whisk together the sugar, lemon juice, butter, egg, egg yolks, and cornstarch until smooth. Cook over low heat, whisking constantly, until mixture thickens and coats the back of a spoon. Remove from heat and let it cool to room temperature, whisking occasionally. Once cooled, spread the lemon curd on top of the chilled cheesecake. Refrigerate until the curd sets, at least 2 hours or overnight.
Serve chilled and enjoy the tangy, creamy deliciousness!
All rights reserved.