Ginger Snap Rosemary Fig Cheesecake with Blood Orange Grapefruit Topping

this image was generated using AI technology

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups Ginger Snap Cookies, crushed
• 4 tbsp Unsalted Butter, melted
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 2 Large Eggs
• 1/2 cup Dried Figs, chopped
• 2 sprigs of Fresh Rosemary, finely chopped
• 1/2 cup Blood Orange Juice
• 1/4 cup Grapefruit Juice
• 2 tbsp Sugar

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. Crush ginger snap cookies and mix with melted butter. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow crust to cool.
3. In a mixing bowl, add Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract, and salt. Mix until ingredients are well combined.
4. Add eggs one at a time to the mixture, beating well after each addition.
5. Add chopped dried figs and rosemary to the mixture and stir to combine.
6. Pour mixture over the cooled crust in the springform pan and bake for 45-50 minutes, or until the cheesecake is set.
7. Remove cheesecake from the oven and allow it to cool.
8. While the cheesecake is cooling, combine blood orange juice, grapefruit juice, and sugar in a small saucepan. Cook over medium-high heat, stirring constantly, until the mixture thickens into a syrup.
9. Pour the blood orange-grapefruit syrup over the cheesecake before serving.
10. Refrigerate the cheesecake for at least 2 hours before serving, or until the cheesecake is completely chilled.