Thyme & Lemon, Elderflower Cheesecake with Blood Orange & Grapefruit topping

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Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup graham cracker crumbs
• 2 tbsp thyme leaves, finely chopped
• 1 tbsp lemon zest
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup elderflower syrup
• 2 large eggs
• 1 tbsp fresh lemon juice
• 1/4 cup blood orange juice
• 1/4 cup grapefruit juice
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, chopped thyme, lemon zest, 1/4 cup sugar, and melted butter. Mix until well combined.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool.
4. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add elderflower syrup, eggs, and lemon juice. Mix until well combined.
6. Pour mixture over the cooled crust and smooth out evenly. Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
7. Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours.
8. In a small saucepan, combine blood orange juice, grapefruit juice, and 1/4 cup sugar. Cook over medium heat until thick and syrupy, about 8-10 minutes.
9. Pour blood orange and grapefruit mixture on top of the chilled cheesecake. Serve and enjoy!