Creamy Strawberry Lemon Cheesecake

Shortbread Base

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, cold and cubed

Strawberry Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed

Lemon Curd Topping

• 1/4 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon finely grated lemon zest

Instructions

1. Preheat the oven to 350°F
2. In a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12-15 minutes or until lightly golden.
4. In a large bowl, beat the cream cheese and sugar until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream, vanilla extract, and strawberry puree, and beat until well combined.
5. Pour the mixture over the cooled crust and smooth the top with a spatula. Bake for 35-40 minutes or until the edges are set but the center is still a little jiggly.
6. Let the cheesecake cool to room temperature. Then refrigerate for at least 2 hours or overnight.
7. For the lemon curd topping, melt the butter in a medium saucepan over medium heat.
8. In a medium bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest. Slowly whisk the mixture into the melted butter.
9. Cook the mixture, whisking constantly, for about 10 minutes or until thickened and smooth.
10. Let the lemon curd cool to room temperature. Then spread it over the top of the chilled cheesecake.
11. Slice and serve chilled.