Sunny Lemon Bliss Cheesecake

Ingredients

Lemon Bar Base

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter, cubed
• 1/4 tsp salt

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/2 cup olive oil
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Lemon Curd Topping

• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup butter, cubed

Instructions

Lemon Bar Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the flour, sugar, and salt.
3. Cut in the cubed butter 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 the edges are lightly golden. Set aside to cool.

Olive Oil & Lemon Filling

1. Reduce the oven temperature to 325°F (163°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
3. Gradually add the olive oil, beating on low speed until fully incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
6. Pour the filling over the cooled lemon bar base.
7. Bake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Lemon Curd Topping

1. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
2. Heat over medium-low, add butter, and stir continuously until thickened (about 6-8 minutes).
3. Remove from heat and let cool completely.
4. Spread the lemon curd over the chilled cheesecake. Refrigerate for another hour before serving.

Enjoy!