Divine Citrus Cheesecake

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, combine Graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool on a wire rack while preparing the filling.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. Add 1/4 cup lemon juice, 1 tablespoon lemon zest, and vanilla extract. Mix well.
5. Slowly add flour and mix until just combined.
6. Add sour cream and mix until smooth.
7. Pour the filling onto the crust and smooth the top. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 10 minutes.
9. Remove from the oven and let cool on a wire rack for 1 hour.
10. Refrigerate for at least 4 hours, or preferably overnight.
11. In a small bowl, whisk powdered sugar, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
12. Spread the lemon curd on top of the cheesecake.
13. Serve and enjoy!