Citrus Dream Cheesecake

Shortbread Crust

• 10 ounces shortbread cookies, crushed
• 4 tablespoons unsalted butter, melted

New York-Style Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract

Lemon Curd Topping

• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 4 tablespoons unsalted butter, room temperature
• 1/4 teaspoon kosher salt

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed shortbread cookies and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla extract, and beat until well combined. Pour the mixture over the shortbread crust.
4. Bake for 55-60 minutes, or until the edges are slightly golden and the center is almost set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. In a medium saucepan, whisk together the sugar, eggs, lemon juice, butter, and salt over medium-low heat. Whisk constantly until the mixture thickens, about 8-10 minutes. Remove from heat and let cool to room temperature.
6. Pour the lemon curd over the top of the chilled cheesecake, spreading evenly. Refrigerate for at least 1 hour, or until the lemon curd is set.
7. Serve the Citrus Dream Cheesecake chilled, sliced and garnished with lemon zest, if desired.