A Taste of Italy Cheesecake Recipe

Lemon Bar Base

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

Tiramisu Filling

• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons instant espresso powder
• 1/4 cup Kahlua or other coffee liqueur
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream

Candied Pecans Topping

• 1/2 cup granulated sugar
• 1/2 cup pecans, chopped

Instructions

1. Preheat the oven to 350°F (180°C).
2. To make the Lemon Bar Base, combine flour, confectioners' sugar, butter, salt, and lemon zest in a mixing bowl. Use a pastry cutter or fork to mix until the dough comes together.
3. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 15-20 minutes or until golden brown. Set aside to cool.
4. To make the Tiramisu Filling, beat the cream cheese and sugar together until smooth and creamy. Add espresso powder and Kahlua and mix to combine.
5. Add eggs and vanilla extract and mix until well combined. Stir in the heavy cream.
6. Pour the filling over the cooled Lemon Bar Base.
7. Bake the cheesecake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
9. To make the Candied Pecan Topping, combine sugar and pecans in a small saucepan. Cook over medium heat until sugar melts and turns golden brown.
10. Pour the mixture onto a baking sheet lined with parchment paper. Let cool completely, then break the mixture into small pieces.
11. Sprinkle the Candied Pecans Topping over the chilled cheesecake before serving.