Lemon Bar Cheesecake with Berries & Cream Topping

Ingredients:

• For the Lemon Bar Base:
• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 tbsp lemon zest, grated
• 2 egg yolks
• For the Cream Cheese Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs
• 1 tbsp lemon juice
• For the Berries & Cream Topping:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, granulated sugar, grated lemon zest, and egg yolks until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes until lightly browned. Set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar, flour, and vanilla extract, and mix until well combined.
5. Add the eggs one at a time, mixing well after each addition, then stir in the lemon juice.
6. Pour the cream cheese mixture over the cooled lemon bar crust and bake for 45-50 minutes until lightly golden and the center is almost set.
7. Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight to set.
8. Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the top of the cheesecake and top with a mix of fresh berries.
9. Serve cold and enjoy!