Bittersweet Bliss Cheesecake Recipe

BROWN BUTTER & SAGE BASE INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh sage leaves

ROCKY ROAD FILLING INGREDIENTS:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 4 large eggs
• 1 cup chopped toasted almonds
• 1 cup mini marshmallows

GRAPEFRUIT & HONEY TOPPING INGREDIENTS:

• 2 1/2 cups freshly squeezed grapefruit juice
• 1/2 cup honey
• 1/4 cup cornstarch

BROWN BUTTER & SAGE BASE INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, brown sugar and sage in a bowl then press mixture into bottom of 8 inch springform pan.
3. Bake for 8-10 minutes until golden.

ROCKY ROAD FILLING INSTRUCTIONS:

1. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add sugar and cocoa powder then continue to beat until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Fold in chopped almonds and mini marshmallows with a spatula.
5. Pour mixture into springform pan over brown butter & sage base.
6. Bake at 350°F for 45-50 minutes.
7. Let cool and refrigerate for at least 4 hours.

GRAPEFRUIT & HONEY TOPPING INSTRUCTIONS:

1. In a small saucepan, whisk together grapefruit juice, honey and cornstarch until fully combined.
2. Bring mixture to a boil and let cook for 2 minutes until thickened, stirring continuously.
3. Remove from heat and let cool slightly before spreading over cheesecake.