Almond Lemon Cheesecake with Cornbread Base Recipe

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Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp almond extract
• 2 large eggs
• 1/4 cup lemon juice
• 1/2 cup granulated sugar
• 2 tsp lemon zest
• 3 large egg yolks
• 6 tbsp unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the cornbread crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and almond extract until smooth.
4. Add the eggs, one at a time, and beat until just combined. Pour the mixture over the crust and smooth the top with a spatula.
5. Bake for 30-35 minutes or until the cheesecake is set and the edges are lightly golden.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours.
7. In a small saucepan, combine the lemon juice, sugar, lemon zest, egg yolks, and butter over medium heat.
8. Whisk the mixture constantly until it thickens, about 5-7 minutes. Remove the saucepan from the heat and let it cool for 10 minutes.
9. Pour the lemon curd over the chilled cheesecake and refrigerate for at least 1 hour before serving.