Balsamic Strawberry Cheesecake with Blood Orange Grapefruit Topping

Ingredients

• 1 Apple Pie base, baked and cooled
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup balsamic vinegar
• 1 lb strawberries, hulled and quartered
• 1/2 cup water
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 blood orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 2 tbsp honey

Instructions

1. Preheat the oven to 325°F.
2. In a large bowl, beat the cream cheese, sugar, and vanilla extract until well combined.
3. Add the eggs, one at a time, and beat until just combined.
4. Pour the cream cheese mixture onto the cooled Apple Pie base and smooth the surface.
5. Bake for about 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. Meanwhile, in a medium saucepan, bring the balsamic vinegar to a boil over medium heat.
7. Reduce the heat to low and simmer for about 15 minutes, or until the vinegar has reduced to about 1/4 cup.
8. Add the strawberries, water, sugar, and cornstarch to the saucepan and stir well.
9. Increase the heat to medium and cook until the mixture has thickened, stirring constantly.
10. Remove from the heat and let cool slightly.
11. Arrange the blood orange and grapefruit segments on top of the cheesecake.
12. Drizzle the honey over the top.
13. Serve the cheesecake with the balsamic strawberry sauce on the side.