Balsamic Berry Bliss Cheesecake

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Cornbread Base

• 1 1/2 cups cornbread crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Balsamic & Strawberry Filling

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (16 oz total)
• 1/2 cup sugar
• 2 tablespoons balsamic vinegar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup strawberry preserves

Blood Orange & Grapefruit Topping

• 1/2 cup blood orange juice
• 1/2 cup grapefruit juice
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine cornbread crumbs, sugar, and melted butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, balsamic vinegar, and vanilla extract until smooth. Beat in eggs, one at a time, until well blended. Stir in strawberry preserves. Pour mixture over the crust. Bake for 45 minutes or until set. Let cool to room temperature.
4. In a medium saucepan, combine blood orange juice, grapefruit juice, and sugar. Bring to a boil, stirring occasionally. In a small mixing bowl, whisk cornstarch and water until smooth. Gradually add to the juice mixture, stirring constantly. Bring to a boil and cook for 1-2 minutes or until thickened. Remove from heat and let cool.
5. Pour the blood orange and grapefruit topping over the cooled cheesecake. Cover and refrigerate for at least 4 hours before serving.