Lemon-Strawberry Cheesecake with Caramel Sauce

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Lemon Bar base Ingredients:

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 teaspoon of salt
• 1 cup of unsalted butter, cut into small pieces
• 2 large egg yolks
• Zest of 1 lemon

Lemon Bar base Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter or your fingers, cut butter into dry ingredients until mixture resembles coarse crumbs.
3. Add egg yolks and lemon zest, and mix until dough comes together.
4. Press dough evenly into the bottom of the prepared pan and bake for 20-25 minutes, or until lightly golden. Remove from oven and let cool completely before adding the filling.

Strawberry Filling Ingredients:

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 and 1/2 cups of granulated sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 1/4 cup of all-purpose flour
• 1 cup of fresh strawberries, pureed

Strawberry Filling Directions:

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar gradually, beating until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla extract and flour until smooth.
5. Mix in the pureed strawberries, making sure to blend well.
6. Pour the filling on top of the cooled crust, and smooth out the top.
7. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set. Cool completely.

Caramel Sauce Topping Ingredients:

• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter, cut into small pieces
• 1/2 cup of heavy cream

Caramel Sauce Topping Directions:

1. In a medium saucepan, heat sugar over medium heat until it melts and turns a deep amber color.
2. Add the butter gradually, whisking constantly until melted and combined.
3. Remove the pan from the heat and whisk in the heavy cream. Be careful as the mixture will bubble up vigorously.
4. Return the pan to the heat and continue to whisk until the caramel sauce is smooth and thick.
5. Let cool for a few minutes before drizzling over the cheesecake.

Once the caramel sauce has cooled and thickened, drizzle it generously over the cheesecake and serve chilled.