Citrus Burst Cheesecake

Graham Cracker Base

• 2 cups of Graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

Plain Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz)
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 large eggs, room temperature

Blood Orange & Grapefruit Topping

• 2 blood oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1/4 cup of granulated sugar
• 1/4 cup of water
• 1 tablespoon of cornstarch

Directions

1. Preheat the oven to 325°F.
2. Mix the Graham cracker crumbs, sugar, and melted butter together in a bowl and press the mixture firmly into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
4. Add in the eggs one at a time, beating well after each addition.
5. Pour the mixture onto the Graham cracker crust and smooth the top.
6. Bake for 50 minutes or until the edges are slightly golden and the center is set.
7. Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 3 hours or overnight.
8. In a saucepan, combine the sliced blood oranges, grapefruit, sugar, and water and bring to a boil.
9. Lower the heat and let it simmer for 5 minutes.
10. In a small bowl, whisk the cornstarch and a tablespoon of water until smooth.
11. Add the cornstarch to the saucepan and stir until the mixture thickens. Let it cool.
12. Spoon the Blood Orange & Grapefruit topping over the cheesecake and serve.