Lemon Bar Cheesecake with Berries & Cream Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups Lemon Bar crust crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/2 cup heavy cream, whipped

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside.
2. In a large bowl, combine the Lemon Bar crust crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
3. In another large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, eggs, and vanilla extract and beat until well combined. Add the heavy cream and mix until just combined.
4. Pour the cheesecake filling over the cooled Lemon Bar crust. Bake for 45-50 minutes or until the edges are lightly golden and the center is just set. Remove from the oven and let cool on a wire rack for 10 minutes before transferring to the refrigerator to chill for at least 2 hours or overnight.
5. When ready to serve, carefully remove the cheesecake from the springform pan and transfer to a serving platter. Arrange the mixed berries over the top of the cheesecake.
6. In a small bowl, whip the remaining 1/2 cup heavy cream until stiff peaks form. Top the cheesecake with the whipped cream and serve immediately.