Lemony Delight Cheesecake Recipe

Lemon Bar crust Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1/4 cup lemon juice
• 1 tbsp grated lemon zest

Cheesecake filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs, at room temperature
• 2 tsp vanilla extract

Whipped cream topping Ingredients:

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Make the crust: In a mixing bowl, beat together flour, butter, confectioners' sugar, lemon juice and zest until well combined.
3. Press the mixture into the bottom of the prepared pan and bake for 20-25 minutes until golden brown and firm. Set aside to cool.
4. Make the filling: Using an electric mixer, beat cream cheese until smooth. Gradually add sugar and continue to beat until well combined and the mixture is light and fluffy.
5. Mix in sour cream, vanilla extract and eggs, one at a time, until fully incorporated. Be careful not to overmix.
6. Pour the filling over the crust and spread evenly. Bake for 40-45 minutes until the center is just set and doesn't jiggle when shaken. Cool completely at room temperature.
7. Make the whipped cream topping: In a large mixing bowl, whip heavy cream, sugar and vanilla extract until soft peaks form. Spread over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
8. Serve chilled and enjoy your Lemony Delight Cheesecake!