Lemon Bourbon Caramel Cheesecake with Kahlua Espresso Topping

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Ingredients

For the Lemon Bar Base:

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• Zest of 1 lemon

For the Bourbon & Caramel Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons bourbon
• 1/2 cup caramel sauce, store-bought or homemade
• 1 teaspoon vanilla extract

For the Kahlua & Espresso Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons Kahlua
• 1 tablespoon instant espresso powder
• Chocolate shavings (optional)

Instructions

Preparing the Lemon Bar Base:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a bowl, mix together the flour, powdered sugar, and salt. Add the chilled butter and lemon zest, and mix until crumbly.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Preparing the Bourbon & Caramel Filling:

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
3. Add the sugar and flour, beating until well combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the sour cream, heavy cream, bourbon, caramel sauce, and vanilla extract until smooth.
6. Pour the filling over the cooled lemon bar base.
7. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and let the cheesecake sit inside with the door slightly cracked for 1 hour.
9. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Preparing the Kahlua & Espresso Topping:

1. In a cold mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Add the Kahlua and espresso powder, and continue whipping until stiff peaks form.
3. Spread the Kahlua & Espresso Topping over the chilled cheesecake.
4. Garnish with chocolate shavings if desired.

Serving

Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy your Lemon Bourbon Caramel Cheesecake with Kahlua Espresso Topping!