Lemon Bliss Cheesecake

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Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon zest

Plain Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream, at room temperature
• 1 teaspoon vanilla extract

Lemon Curd Topping

• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons unsalted butter
• 2 large egg yolks
• 1/2 teaspoon lemon zest

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix together flour, butter, powdered sugar, salt, and lemon zest until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan and bake for 15-20 minutes, or until lightly golden. Set aside to cool.
4. In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy.
5. Add sugar, eggs, sour cream, and vanilla extract, and beat until well combined.
6. Pour mixture over cooled crust and bake for 30-35 minutes, or until the cheesecake is set and the edges are lightly golden. Set aside to cool to room temperature.
7. In a small saucepan, combine granulated sugar, lemon juice, butter, egg yolks, and lemon zest.
8. Cook over low heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
9. Spoon lemon curd over cooled cheesecake, spreading it out evenly.
10. Refrigerate cheesecake for at least 4 hours, or overnight, until it's completely chilled and the lemon curd topping is set.
11. Serve and enjoy!