Heavenly Citrus Berry Cheesecake

Graham Cracker Base

• 9 graham crackers, crushed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted

Balsamic & Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup granulated sugar
• 2 tsp vanilla extract
• 4 large eggs
• 1/2 cup balsamic vinegar
• 1 cup fresh strawberries, sliced

Blood Orange & Grapefruit Topping

• 1 cup fresh blood orange juice
• 1/2 cup fresh grapefruit juice
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a stand mixer, beat the cream cheese until smooth. Gradually add in the sugar and vanilla extract. Add the eggs one at a time, mixing well after each addition.
4. In a small saucepan, heat the balsamic vinegar over medium heat until it reduces by half. Let cool slightly before adding it to the cream cheese mixture. Add in the sliced strawberries and mix well.
5. Pour the cream cheese mixture over the graham cracker crust. Bake for 40-45 minutes, or until the edges are set but the middle is still slightly wobbly.
6. Let the cheesecake cool slightly, then refrigerate for at least 2 hours to overnight.
7. For the topping, combine the blood orange juice, grapefruit juice, and sugar in a small saucepan over medium heat. In a separate bowl, whisk together the cornstarch and water until there are no lumps. Once the juice mixture starts to boil, slowly whisk in the cornstarch mixture until the sauce thickens. Let cool, then pour over the chilled cheesecake.
8. Slice and serve!