Lemon Bar Cheesecake with Kahlua & Espresso Topping

Lemon Bar Crust

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

Instructions

1. Preheat oven to 350°F.
2. Combine flour, powdered sugar, butter, lemon zest, and salt in a bowl, mix until dough comes together.
3. Press dough evenly into the bottom of a 9-inch springform pan.
4. Bake for 15-20 minutes or until lightly browned.

New York-Style Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each), room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat cream cheese, sugar, and salt until creamy and smooth.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream and lemon juice until smooth.
5. Pour mixture over the baked lemon crust.
6. Bake for 40-45 minutes or until set and golden.
7. Cool completely to room temperature before adding the topping.

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tablespoons Kahlua
• 2 tablespoons freshly brewed espresso
• 1/4 teaspoon kosher salt

Instructions

1. In a small saucepan over medium heat, combine heavy cream, sugar, Kahlua, espresso, and salt.
2. Cook mixture, whisking occasionally, until it boils and thickens slightly, about 5 minutes.
3. Pour topping over the cooled cheesecake.
4. Refrigerate for at least 2 hours or overnight before serving.