Citrus Bliss Cheesecake

Graham Cracker Base

• 10 oz of Graham Crackers
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

Almond Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1 tsp of vanilla extract
• 1 tsp of almond extract
• 4 large eggs, at room temperature

Lemon Curd Topping

• 1 cup of fresh lemon juice
• 1 cup of granulated sugar
• 1/4 cup of unsalted butter, at room temperature
• 4 large eggs
• 1 tbsp of lemon zest

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Make the Graham Cracker Base. In a food processor, pulse the Graham Crackers and sugar until fine crumbs form. Add the melted butter and process until well blended.
3. Press the crumb mixture onto the bottom and 1 inch up the sides of the prepared pan.
4. Bake the crust for 10 minutes. Transfer to a wire rack and let cool completely.
5. Make the Almond Filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, vanilla extract, and almond extract on medium speed until smooth and creamy, about 3 minutes.
6. Beat in the eggs, one at a time, until well blended.
7. Pour the filling into the prepared crust.
8. Bake the cheesecake until slightly golden and set around the edges but with a slight jiggle in the center, about 1 hour.
9. Transfer the cheesecake to a wire rack. Run a sharp knife around the edges of the pan to loosen the cheesecake. Let cool completely.
10. Make the Lemon Curd Topping. In a medium saucepan, combine the lemon juice, sugar, and butter. Cook over medium heat until the butter melts and the sugar dissolves.
11. In a small bowl, whisk together the eggs and lemon zest. Gradually whisk in the hot lemon mixture into the egg mixture.
12. Return the mixture to the saucepan and cook over low heat, stirring constantly, for about 5 minutes or until the mixture thickens.
13. Remove from the heat and let cool to room temperature.
14. Pour the lemon curd over the cooled cheesecake.
15. Refrigerate the cheesecake for at least 4 hours or overnight, until chilled and set.
16. Remove the cheesecake from the pan and transfer to a serving plate.
17. Slice and serve.