Citrus Bliss Cheesecake

Shortbread Base

• 1 1/2 cups of shortbread cookies, crushed
• 1/4 cup of unsalted butter, melted

New York-Style Filling

• 8 oz. containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (4 containers total)
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 large eggs, room temperature
• 1/4 cup of all-purpose flour
• 1/4 cup of sour cream
• 1/4 cup of heavy cream

Blood Orange & Grapefruit Topping

• 1 1/2 cups of blood orange juice, freshly squeezed
• 1 1/2 cups of grapefruit juice, freshly squeezed
• 1 tablespoon of cornstarch
• 1/4 cup of granulated sugar
• 1/4 cup of water

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl, mix the crushed shortbread cookies and melted butter until well combined.
3. Press the shortbread mixture into the bottom of a 9-inch springform pan and bake for 8 minutes.
4. Reduce the oven temperature to 325°F.
5. While the shortbread crust is baking, prepare the filling by using a hand mixer or stand mixer to beat the cream cheese until smooth.
6. Add sugar and vanilla extract, mix until combined.
7. Stir in eggs, one at a time, until just combined.
8. Mix in flour, sour cream, and heavy cream until just combined.
9. Pour filling into the springform pan over the shortbread base.
10. Bake for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center.
11. Remove from oven and let the cheesecake cool to room temperature.
12. While the cheesecake is cooling, make the blood orange and grapefruit topping.
13. In a saucepan, whisk together the blood orange juice, grapefruit juice, cornstarch, sugar, and water, and bring to a boil over medium heat.
14. Reduce heat to low and continue to stir the mixture until it thickens into a syrupy consistency, about 5-7 minutes.
15. Pour the citrus mixture over the cooled cheesecake and let it set in the refrigerator for at least 3 hours, or overnight.
16. Serve chilled and enjoy the tangy and sweet flavors of the Citrus Bliss Cheesecake!