Citrus Dream Cheesecake

Lemon Bar Base

• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of sugar
• 1/2 cup of melted margarine
• 1 tablespoon of lemon zest

Plain Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup of sugar
• 3 eggs
• 1 tablespoon of vanilla extract
• 1/4 cup of flour
• 1 tablespoon of lemon juice

Peach and Mango Topping

• 2 ripe peaches, sliced
• 1 ripe mango, chopped
• 1/4 cup of sugar
• 1 tablespoon of lemon juice

Preheat oven to 350 degrees F. In a bowl, mix together graham cracker crumbs, sugar, melted margarine, and lemon zest. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.

While the crust cools, make the filling by beating the cream cheese and sugar together until smooth. Add in the eggs one at a time, followed by the vanilla extract, flour, and lemon juice. Mix until well combined.

Pour the filling into the cooled crust and bake for 45 minutes. The cheesecake should be slightly jiggly in the center. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

While the cheesecake is chilling, make the peach and mango topping. In a saucepan over medium heat, mix together sliced peaches, chopped mango, sugar, and lemon juice. Cook until the mixture thickens, about 10 minutes. Let cool.

Once the cheesecake has chilled, pour the peach and mango topping over the top and spread evenly. Serve and enjoy!