Lemon-Vanilla Cheesecake with Marshmallow Topping

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Lemon Bar Crust:

• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/4 cup lemon juice
• 2 tablespoons lemon zest, finely grated

Vanilla Cheesecake Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature

Marshmallow Topping:

• 1 cup mini marshmallows

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine melted butter, sugar, vanilla extract, salt, flour, lemon juice, and lemon zest. Stir until well combined. Press mixture into the bottom of the prepared pan.
3. Bake crust for 15-20 minutes or until lightly golden brown.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy and smooth.
5. Add sour cream and vanilla extract to the cream cheese mixture. Stir until just combined.
6. Add eggs, one at a time, mixing until just combined. Pour mixture over the baked crust.
7. Bake for 25-30 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
8. Remove cheesecake from the oven and allow it to cool completely at room temperature.
9. Once the cheesecake has cooled completely, make the marshmallow topping. Arrange the mini marshmallows on top of the cheesecake.
10. Place the cheesecake under the broiler for 1-2 minutes or until the marshmallows are golden brown and puffy.
11. Refrigerate the cheesecake for at least 2 hours or until firm. Slice and serve.