Lemon-Mango Cheesecake Truffle

Lemon Bar Base:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 3 tablespoons lemon zest
• 1 egg yolk

Mango Filling:

• 16 ounces mango puree
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 3 tablespoons cornstarch

Cheesecake Truffle Topping:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs, at room temperature
• 1/2 cup heavy whipping cream
• 1/4 cup mango puree
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup white chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F and butter a 9-inch springform pan.
2. In a bowl, cream together the butter and sugar until light and fluffy. Add flour, kosher salt, lemon zest, and egg yolk. Mix until well combined.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for 20-25 minutes or until lightly browned. Allow to cool completely.
4. In a small bowl, mix together the cornstarch and 1/4 cup of the mango puree to create a slurry. Set aside.
5. In a medium saucepan, mix together the remaining mango puree, lemon juice, sugar, and kosher salt. Bring to a boil over medium heat.
6. Add in the cornstarch slurry and whisk constantly for 1-2 minutes until thickened. Remove from heat and let cool completely.
7. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add in sugar and flour and continue to beat until well combined.
8. Beat in eggs one at a time, scraping the sides of the bowl after each addition. Mix in heavy whipping cream, mango puree, vanilla extract, and kosher salt. Mix until everything is well incorporated.
9. Stir in the melted white chocolate until well combined.
10. Pour the cheesecake batter over the cooled lemon-mango bar base and smooth out the top with a spatula. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
11. Let the cheesecake cool in the pan on a wire rack for 30 minutes before removing the sides of the pan.
12. Chill the cheesecake in the refrigerator for at least 3 hours before serving.