Lemon Delight Cheesecake with Maple Granola Filling and Chocolate Ganache

Ingredients

For the Lemon Bar Base:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

For the Granola & Maple Filling:

• 16 oz (2 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup granola

For the Chocolate Ganache Topping:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Directions

To Make the Lemon Bar Base:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.
2. In a medium bowl, mix together the flour, powdered sugar, lemon juice, lemon zest, and salt.
3. Add the softened butter and combine until the mixture resembles coarse crumbs.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool.

To Make the Granola & Maple Filling:

1. Reduce the oven temperature to 325°F (165°C).
2. In a large bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
3. Add the maple syrup, eggs, and vanilla extract; mix until well combined.
4. Fold in the granola by hand until evenly distributed.
5. Pour the filling over the cooled lemon bar base.
6. Bake for 40-45 minutes, or until the center is just set and slightly jiggly.
7. Turn off the oven, and leave the cheesecake inside with the door slightly open for 1 hour.
8. Remove and chill in the refrigerator for at least 4 hours or overnight.

To Make the Chocolate Ganache Topping:

1. In a small saucepan, heat the heavy cream until it just starts to simmer.
2. Remove from the heat and add the chopped semi-sweet chocolate and butter.
3. Stir until the chocolate and butter are completely melted and the mixture is smooth.
4. Allow the ganache to cool slightly before pouring over the chilled cheesecake.
5. Spread the ganache evenly over the top and return the cheesecake to the refrigerator for at least 30 minutes to set the ganache.

Serving

Once the ganache is set, remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy the flavors of lemon, maple granola, and creamy chocolate!