Citrus Bloom Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Hibiscus Cheesecake Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup granulated sugar
• 2 tablespoons hibiscus powder
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract

Blood Orange & Grapefruit Topping

• 2 cups fresh blood orange juice
• 1/2 cup fresh grapefruit juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. For the graham cracker base, mix the graham cracker crumbs, sugar, and melted butter together in a bowl. Pour the mixture into the prepared pan and press it firmly onto the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
3. For the hibiscus cheesecake filling, in a large mixing bowl, beat the cream cheese until smooth. Add the sugar and hibiscus powder and continue to beat until well blended. Beat in the eggs, one at a time. Stir in the sour cream and vanilla extract.
4. Pour the filling into the prepared crust and smooth out the top. Bake for 45-50 minutes or until the cheesecake is set. Once done, remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
5. For the blood orange & grapefruit topping, in a saucepan, whisk together the juices, sugar, and cornstarch. Bring to a boil over medium heat while whisking constantly. Once the mixture has thickened, remove it from the heat and let it cool to room temperature.
6. Pour the topping over the chilled cheesecake and spread it evenly. Return the cheesecake to the refrigerator for at least 30 minutes before serving. Enjoy!