Herb and Citrus Cheesecake

Thyme & Lemon Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 tsp thyme
• 1 tbsp lemon zest
• 6 tbsp unsalted butter, melted

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup sugar
• 3 eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 1 tbsp chopped fresh rosemary
• 1/2 cup chopped dried figs

Grapefruit & Honey Topping

• 2 pink grapefruits, sectioned
• 2 tbsp honey

Preheat the oven to 325°F.

Thyme & Lemon Base Instructions:

1. In a medium bowl, combine the graham cracker crumbs, sugar, thyme, lemon zest and melted butter. Mix until well combined.
2. Pour the mixture into a 9-inch springform pan and press it onto the bottom and up the sides of the pan using your fingers or the back of a spoon.
3. Bake in the preheated oven for 10 minutes, then remove and let cool on a wire rack while preparing the filling.

Rosemary & Fig Filling Instructions:

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 3 minutes.
2. Add the sugar and continue to beat until well combined, about 2 minutes more.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the sour cream, vanilla extract, rosemary and chopped figs, and mix until well combined.
5. Pour the filling into the cooled crust and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
7. Remove the cheesecake from the oven and let it cool to room temperature.

Grapefruit & Honey Topping Instructions:

1. Arrange the grapefruit sections on top of the cooled cheesecake.
2. Drizzle honey over the grapefruit sections.
3. Cover and chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Enjoy your delicious Herb and Citrus Cheesecake!