Lemon-Glazed New York Cheesecake with Caramel Sauce

Ingredients:

• For the Crust:
• 1 1/2 cup graham cracker crumbs
• 1/3 cup granulated sugar
• 1/3 cup melted unsalted butter
• 1/4 teaspoon salt
• Zest of 1 lemon
• For the Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• For the Caramel Sauce:
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1/2 teaspoon kosher salt

Directions:

1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, melted butter, and lemon zest. Mix until evenly blended.
3. Press the mixture into the bottom of the prepared pan, and up the sides about 1 inch.
4. Bake the crust for 10 minutes or until just set. Remove from oven and let cool.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until well combined.
6. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, lemon juice, and lemon zest, and beat until thoroughly combined.
7. Pour the filling into the prepared crust and smooth the top with a spatula.
8. Bake the cheesecake for 45 minutes or until the edges are set but the center jiggles slightly when shaken.
9. Remove the cheesecake from the oven and allow it to cool for about 10 minutes on a wire rack.
10. In the meantime, prepare the caramel sauce: add sugar to a heavy-bottomed saucepan over medium heat, stirring constantly until it melts and turns amber in color.
11. Add butter and stir until melted. Gradually add the heavy cream while whisking constantly until the sauce is smooth. Mix in kosher salt.
12. Allow the sauce to cool for about 5 minutes before pouring it over the cheesecake.
13. Refrigerate the cheesecake for at least 3 hours or overnight before serving.
14. When ready to serve, release the cheesecake from the springform pan, spread a thin layer of lemon curd on top, and garnish with additional lemon zest, if desired.