Lemon-Vanilla Cheesecake with Whipped Cream Topping

Lemon Bar Base Ingredients:

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 stick (113g) unsalted butter, cubed
• 1 teaspoon grated lemon zest
• ¼ teaspoon kosher salt

Lemon Bar Base Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together flour and sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Add lemon zest and salt, mix until combined.
5. Press mixture into the bottom of a greased 9-inch springform pan.
6. Bake for 18-20 minutes or until golden brown.
7. Remove from oven and let it cool for at least 10 minutes.

Vanilla Cheesecake Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Vanilla Cheesecake Instructions:

1. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing until fully incorporated.
3. Add vanilla extract and mix until combined.
4. Pour mixture onto the cooled Lemon Bar Base.
5. Bake in preheated oven for 45-50 minutes or until the center is almost set.
6. Turn off oven, leaving the cake inside for 15 minutes.
7. Remove from oven and let it cool completely.

Whipped Cream Topping Ingredients:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Whipped Cream Topping Instructions:

1. In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Spoon whipped cream onto the cooled cheesecake and smooth with a spatula.
3. Refrigerate for at least 2 hours or overnight before serving.