Lemony Wine & Berry Cheesecake with Pineapple Kiwi Topping

Lemon Bar Base Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

Lemon Bar Base Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine all-purpose flour, unsalted butter, confectioners' sugar, lemon zest, and salt. Mix until crumbly.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 15-20 minutes or until lightly browned.

Wine & Berries Filling Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup dry red wine
• 1 cup mixed berries (fresh or frozen)

Wine & Berries Filling Instructions:

1. In a large bowl, beat cream cheese with an electric mixer until creamy.
2. Add in granulated sugar and mix until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in dry red wine and mix until well combined.
5. Gently fold in mixed berries.
6. Pour filling over the lemon bar base.

Pineapple & Kiwi Topping Ingredients:

• 1 cup crushed pineapple (canned or fresh)
• 2 kiwis, peeled and diced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice

Pineapple & Kiwi Topping Instructions:

1. In a small saucepan, combine crushed pineapple, diced kiwis, granulated sugar, cornstarch, water, and lemon juice.
2. Stirring frequently, cook over medium heat until mixture thickens and comes to a boil.
3. Reduce heat and simmer for 2-3 minutes.
4. Remove from heat and let cool to room temperature.
5. Spread topping over the filling.

Refrigeration:

Refrigerate cheesecake for at least 3 hours or overnight before slicing and serving.