Lemon Cheesecake Dream

Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

Plain Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Chocolate Ganache Topping

• 4 oz semisweet chocolate , chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch Springform Pan.
2. In a large bowl, combine flour, butter, powdered sugar, lemon zest, and mix until crumbly. Press into the bottom of the prepared pan.
3. Bake for 12-15 minutes until the edges are lightly golden.
4. In another large bowl, beat cream cheese until creamy. Add sugar and vanilla, mix until combined. Add eggs one at a time, mixing on low speed after each addition until incorporated.
5. Pour the cheesecake filling over the cooled lemon bar base. Smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the center is almost set.
7. Remove from oven and let it cool for 10 minutes. Loosen the edges of the cheesecake with a knife and let it cool to room temperature. Transfer to the fridge and chill for at least 4 hours or overnight.
8. For the chocolate ganache topping, heat cream in a saucepan over medium heat until hot but not boiling. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes to melt, then stir until smooth.
9. Pour the ganache over the chilled cheesecake and spread it to the edges of the cake using a spatula. Let the ganache set for at least 15 minutes before slicing and serving.