Brown Butter & Sage Cheesecake with Olive Oil & Lemon Filling, and Blood Orange & Grapefruit Topping

this image was generated using AI technology

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted and browned
• 1/4 cup granulated sugar
• 1 tablespoon finely chopped fresh sage leaves

Olive Oil & Lemon Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 3 tablespoons all-purpose flour
• 3 large eggs
• 2 tablespoons grated lemon zest
• 1 tablespoon fresh lemon juice

Blood Orange & Grapefruit Topping

• 2 medium blood oranges, peeled and segmented
• 1 medium red grapefruit, peeled and segmented
• 1/4 cup granulated sugar
• 1/4 cup freshly squeezed blood orange juice
• 1/4 cup freshly squeezed grapefruit juice
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside.

To make the Brown Butter & Sage Base, combine the graham cracker crumbs, melted brown butter, sugar, and sage in a medium bowl and stir until combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool completely on a wire rack.

To make the Olive Oil & Lemon Filling, beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the olive oil, then beat in the flour until smooth. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the lemon zest and lemon juice. Pour the filling over the crust and smooth the top with a spatula.

Bake for 45 to 50 minutes or until the edges are set and the center is slightly jiggly. Let cool completely on a wire rack.

To make the Blood Orange & Grapefruit Topping, combine the segmented blood oranges and grapefruit in a medium saucepan. In a small bowl, whisk together the sugar, blood orange juice, grapefruit juice, cornstarch, and water until smooth. Pour the mixture over the fruit and stir to combine. Heat over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let cool slightly.

Spoon the slightly cooled Blood Orange & Grapefruit Topping over the top of the cooled cheesecake. Cover and refrigerate for at least 4 hours or until chilled and set. Cut into slices and serve.