Citrus Delight Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Cream Cheese Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract

Blood Orange & Grapefruit Topping

• 2 medium blood oranges
• 1 large grapefruit
• 1/4 cup granulated sugar
• 1/4 cup water

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
3. In a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add sugar and continue to beat until well combined. Beat in the eggs, one at a time, then add vanilla extract and beat until just combined.
4. Slowly pour the cream cheese mixture on top of the cooled crust. Bake for 50 to 60 minutes, or until the edges are lightly golden and the center is almost set.
5. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. For the topping, slice the blood oranges and grapefruit into rounds, then cut the fruit into small pieces and place in a medium saucepan. Add sugar and water to the pan, bring to a boil over medium heat. Stir occasionally and let the mixture simmer for 8 to 10 minutes, or until the fruit breaks down and the liquid thickens.
7. Let the fruit mixture cool to room temperature, then spread it over the cheesecake. Chill for 30 minutes to an hour before serving.