Lemon Dream Cheesecake with Salted Caramel and Peach Mango Delight

Ingredients

Lemon Bar Base

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 large egg yolk
• 1 tsp grated lemon zest

Salted Caramel Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese (4 containers), softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 1/2 cup salted caramel sauce
• 1/2 tsp kosher salt

Peach & Mango Topping

• 1 cup fresh or frozen peaches, peeled and sliced
• 1 cup fresh or frozen mangoes, peeled and sliced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 1/4 cup water

Instructions

Prepare the Lemon Bar Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the all-purpose flour and powdered sugar.
3. Cut in the unsalted butter cubes using a pastry blender or fork until the mixture becomes crumbly.
4. Mix in the egg yolk and grated lemon zest until just combined.
5. Press the dough evenly into the bottom of a 9-inch springform pan.
6. Bake for 15 minutes or until lightly golden. Allow to cool while preparing the filling.

Prepare the Salted Caramel Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the granulated sugar and light brown sugar; mix until combined and smooth.
3. Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next.
4. Mix in the vanilla extract and sour cream until smooth.
5. Gently fold in the salted caramel sauce and kosher salt.
6. Pour the filling over the cooled lemon bar base, smoothing the top with a spatula.
7. Bake for 55-65 minutes, or until the center is set and slightly jiggles.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Peach & Mango Topping

1. In a medium saucepan, combine the fresh or frozen peaches and mangoes, granulated sugar, and lemon juice.
2. Cook over medium heat until the fruit begins to release its juices and the mixture starts to thicken, about 5-7 minutes.
3. In a small bowl, whisk together the cornstarch and water, then stir into the fruit mixture.
4. Continue cooking for another 2-3 minutes until the sauce thickens further.
5. Allow the topping to cool completely before spooning over the chilled cheesecake.

Assembly

1. Remove the cheesecake from the springform pan and transfer it to a serving platter.
2. Spoon the cooled peach and mango topping over the top of the cheesecake.
3. Slice and serve chilled. Enjoy the refreshing blend of lemon, salted caramel, peach, and mango flavors!