Lemony Citrus Cheesecake

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Ingredients:

• For Lemon Bar Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/2 tsp salt
• 3/4 cup unsalted butter, cubed
• 2 egg yolks
• For Olive Oil & Lemon Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tbsp grated lemon zest
• 1/4 tsp kosher salt
• 4 eggs
• For Blood Orange & Grapefruit Topping:
• 2 large blood oranges, segmented
• 2 large grapefruits, segmented
• 1/3 cup granulated sugar

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. For Lemon Bar Crust: In a medium bowl, whisk together flour, confectioners' sugar, and salt. Add butter and cut in using a pastry blender until mixture resembles coarse crumbs. Add egg yolks and mix until dough comes together. Press into bottom and up the sides of prepared pan. Bake until lightly golden, about 20 minutes.
3. For Olive Oil & Lemon Filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Beat in olive oil, lemon juice, lemon zest, and salt. Add eggs, one at a time, beating well after each addition. Pour over crust and smooth top.
4. Bake until cheesecake is set but slightly jiggly in the center, about 45 minutes. Cool to room temperature, then refrigerate until chilled, at least 2 hours or up to overnight.
5. For Blood Orange & Grapefruit Topping: In a small saucepan over medium heat, cook blood oranges, grapefruits, and sugar until mixture has thickened, about 10 minutes. Remove from heat and cool to room temperature. Spoon over cheesecake before serving.