Balsamic Strawberry Cheesecake with Blood Orange & Grapefruit Topping

Ingredients:

• 10 oz vanilla wafers, finely crushed
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup balsamic vinegar
• 1 pint fresh strawberries, hulled and pureed
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sour cream
• 1 blood orange, zested and segmented
• 1 grapefruit, zested and segmented
• 1/4 cup honey

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and beat until creamy and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in balsamic vinegar, strawberry puree, vanilla extract, and salt, and sour cream. Stir until well combined.
6. Pour mixture over crust in springform pan and smooth the top with a spatula.
7. Bake for 45-50 minutes or until set. Remove from oven and let cool to room temperature.
8. For the topping, in a medium saucepan combine blood orange segments, grapefruit segments, honey, and a pinch of salt. Cook over medium heat, stirring occasionally until the citrus has broken down and the mixture has thickened, about 10 minutes.
9. Spread mixture over the top of cheesecake and chill in the refrigerator for at least 2 hours before serving.