Rosemary and Fig Cheesecake with Blood Orange and Grapefruit Topping

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Rosemary and Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, at room temperature
• 2 tbsp all-purpose flour
• 2 tbsp fresh rosemary, chopped
• 1 cup dried figs, chopped

Blood Orange and Grapefruit Topping

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups fresh grapefruit juice
• 1/2 cup fresh blood orange juice
• 1/2 cup water
• 2 tbsp unsalted butter
• 2 tsp grated grapefruit zest
• 2 tsp grated blood orange zest

Instructions

1. Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine the Graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while preparing the filling.
3. In a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Add the sour cream, flour, rosemary, and figs and mix until well combined.
4. Pour the filling over the cooled crust and smooth the top. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
5. Remove from the oven and run a knife around the edges of the pan. Let cool for 10 minutes before transferring to a wire rack to cool completely.
6. While the cheesecake is cooling, prepare the topping. In a medium saucepan, whisk together the sugar and cornstarch. Add the grapefruit juice, blood orange juice, water, butter, grapefruit zest, and blood orange zest and whisk until well combined.
7. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Reduce the heat to low and cook for 2-3 minutes, or until the mixture is translucent and glossy.
8. Let the topping cool for 5 minutes before pouring it over the cooled cheesecake.
9. Refrigerate for at least 4 hours, or overnight, before serving.