Cheesecake Delight

Vanilla Wafer Base

• 8 ounces vanilla wafers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Champagne & Raspberry Filling

• 3 containers (24 ounces) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup champagne
• 1/2 cup raspberry puree

Blood Orange & Grapefruit Topping

• 1/2 cup freshly squeezed blood orange juice
• 1/2 cup freshly squeezed grapefruit juice
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water

Instructions

1. Preheat oven to 325°F.
2. In a food processor, pulse vanilla wafers until finely ground. Add sugar and melted butter; pulse until mixture resembles wet sand.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat Norman's cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing until just combined.
6. Stir in champagne and raspberry puree until well combined.
7. Pour mixture over prepared crust.
8. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Allow cheesecake to cool to room temperature before refrigerating for at least 2 hours.
10. In a saucepan, combine blood orange juice, grapefruit juice, and sugar.
11. Bring the mixture to a boil over medium heat.
12. In a small bowl, whisk cornstarch and water until smooth.
13. Add cornstarch mixture to the saucepan and cook until thickened, stirring constantly.
14. Remove from heat and let the topping cool to room temperature.
15. Pour blood orange and grapefruit topping over cheesecake before serving.