Lemon Bar Cheesecake with Berries & Cream Topping

Lemon Bar Base

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 2 tablespoons lemon zest

New York-style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/4 cup lemon juice

Berries & Cream Topping

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries (such as raspberries, blueberries, and strawberries)

Preheat the oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and lemon zest. Press the mixture into the bottom of an 8-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In the bowl of a stand mixer, beat the cream cheese until creamy and smooth. Add the sugar and vanilla extract and continue beating until mixed well. Add eggs to the bowl, one at a time, beating each until just incorporated. Finally, add lemon juice and mix until just combined.

Pour the mixture into the crust and bake for 45 minutes, until the edges are lightly browned and the center is almost set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

In a separate mixing bowl, beat the heavy cream until stiff peaks form. Add powdered sugar and vanilla extract and continue beating until well combined. Spread the whipped cream over the top of the cheesecake and decorate with mixed berries. Serve chilled.