Lemon Bar Cheesecake with Blood Orange & Grapefruit Topping

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Ingredients

• 1 box of Lemon Bar mix
• 8 oz. graham cracker crumbs
• 4 oz. unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 cup blood orange juice
• 1/2 cup grapefruit juice
• 1/2 cup granulated sugar
• 1 tbsp. cornstarch
• 1/4 cup water

Instructions

1. Preheat oven to 350°F.
2. Mix Lemon Bar mix, graham cracker crumbs, and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes and let cool.
3. Reduce oven temperature to 325°F.
4. In a separate bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar, eggs, and vanilla extract, and beat until well combined. Pour mixture over prepared crust and bake for 30-35 minutes. Let cool to room temperature.
5. In a saucepan, mix blood orange juice, grapefruit juice, 1/2 cup sugar, and cornstarch. Gradually add water while stirring until mixture thickens. Remove from heat and let cool.
6. Pour the blood orange & grapefruit topping over cooled cheesecake and refrigerate for at least 2 hours or overnight.
7. Serve and enjoy!