Lemon Bar Cheesecake with Salted Caramel Filling and Blood Orange & Grapefruit Topping

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Ingredients:

• Crust:
• 1 box Lemon Bar mix
• 1/3 cup unsalted butter, melted
• Filling:
• 3 containers (24oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce
• Topping:
• 1 1/2 cups blood orange juice
• 1/2 cup grapefruit juice
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions:

1. Crust:
2. Preheat oven to 350°F.
3. In a bowl, mix together Lemon Bar mix and melted butter.
4. Press mixture into the bottom of a 9-inch springform pan.
5. Bake for 12-15 minutes or until golden brown. Set aside to cool.
6. Filling:
7. In a large bowl, beat cream cheese until smooth and creamy.
8. Add sugar and salt, and beat until smooth.
9. Beat in eggs, one at a time.
10. Beat in heavy cream and vanilla extract.
11. Pour cheesecake batter over the cooled crust.
12. Drizzle salted caramel sauce over the cheesecake batter.
13. Use a knife to swirl caramel sauce into cheesecake batter.
14. Bake for 45-50 minutes, or until the center of the cheesecake is almost set but still slightly wobbly.
15. Remove cheesecake from oven and allow to cool completely.
16. Topping:
17. In a small saucepan, combine blood orange juice, grapefruit juice, and sugar.
18. Bring mixture to a boil over medium-high heat.
19. In a small bowl, whisk cornstarch and cold water together until smooth.
20. Add cornstarch mixture to the boiling fruit juice, whisking constantly.
21. Reduce heat to low and simmer for 3-4 minutes, or until the juice has thickened and turned a deep red color.
22. Remove from heat and allow to cool.
23. Pour blood orange & grapefruit topping over the cooled cheesecake.
24. Refrigerate cheesecake for at least 2 hours, or until completely chilled.
25. Serve and enjoy!