Citrus Salted Caramel Cheesecake with Cornbread Crust
Cornbread Crust
- 1 1/2 cups cornbread crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Mix all ingredients together and press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 8-10 minutes until slightly golden. Let cool before adding filling.
Salted Caramel Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 4 large eggs, at room temperature
Preheat oven to 325°F. In a large bowl, beat cream cheese until smooth. Gradually add in sugar, heavy cream, vanilla extract and salt, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating just until combined. Pour the mixture on top of the cooled cornbread crust and smooth with a spatula. Bake for 50-55 minutes or until the center is set. Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 6 hours or overnight.
Blood Orange & Grapefruit Topping
- 2 blood oranges, peeled and sliced into rounds
- 1 grapefruit, peeled and sliced into rounds
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
In a small saucepan, whisk together sugar, water and cinnamon stick. Bring to a simmer over medium-high heat and stir until the sugar dissolves. Add in the blood orange and grapefruit slices and let them simmer for 8-10 minutes until they soften and the liquid becomes syrupy. Remove from the heat and let it sit at room temperature to cool. Pour the fruit and syrup over the top of the chilled cheesecake and serve.
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