Lemony Kahlua Espresso Cheesecake

this image was generated using AI technology

Lemon Bar Base

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Cream Cheese Filling

• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1/4 cup strong brewed espresso, cooled
• 1/4 cup Kahlua
• 1 tablespoon granulated sugar

Instructions

1. Preheat oven to 350°F (180°C). Grease 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine the flour, sugar, butter, salt, lemon juice, and lemon zest and stir until the mixture is crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes or until lightly golden.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, and mix until just combined. Pour over the lemon bar base and bake for 25-30 minutes or until the edges are lightly golden and the center is set.
4. For the topping, combine the heavy cream, espresso, Kahlua, and sugar in a medium bowl and whisk until smooth. Pour over the cheesecake and spread evenly. Return the cheesecake to the oven and bake for an additional 10-15 minutes or until the topping is set and firm.
5. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours or overnight.
6. When ready to serve, remove from the pan and slice into desired portions. Enjoy!