Grapefruit and Blood Orange Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter

Granola and Maple Cheesecake Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granola
• 1/2 cup maple syrup
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 3 eggs, room temperature

Blood Orange and Grapefruit Topping

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

Preheat oven to 350°F.

In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add granola, maple syrup, flour, and vanilla extract. Beat until combined. Add eggs one at a time, beating until just blended. Pour mixture into the crust.

Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven and let cool to room temperature before transferring to the fridge for at least 2 hours, or until fully chilled.

In a saucepan, mix together blood orange juice, grapefruit juice, sugar, and cornstarch over medium-high heat. Bring to a boil and keep stirring until the liquid thickens – about 3-5 minutes.

Pour the mixture over the cheesecake once the cheesecake is fully cooled and chilled. Use a spatula to spread it evenly.