Lemony Strawberry Cheesecake

Lemon Bar Base Ingredients:

• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon lemon zest

Strawberry Filling Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh strawberries, chopped

Lemon Curd Topping Ingredients:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2/3 cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the melted butter, sugar, salt, flour, and lemon zest until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10-12 minutes or until lightly golden.
4. Remove the pan from the oven and reduce the temperature to 325°F.
5. While the crust is cooling, in a large mixing bowl beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
6. Beat in the eggs, one at a time, until fully incorporated.
7. Fold in the chopped strawberries and pour the mixture over the cooled crust.
8. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the pan from the oven and let cool for 10 minutes.
10. While the cheesecake is cooling, in a medium saucepan whisk together the lemon juice, lemon zest, sugar, and egg yolks.
11. Place the saucepan over medium heat and cook while whisking constantly until the mixture thickens, about 10 minutes or so.
12. Remove the saucepan from the heat and whisk in the cubed butter until fully incorporated.
13. Pour the lemon curd over the top of the cheesecake and spread evenly with a spatula.
14. Cool the cheesecake in the refrigerator for at least 6-8 hours or overnight before slicing and serving.