Churro Cheesecake with Salted Caramel and Blood Orange & Grapefruit Topping

Churro Base

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter
• 1 cup water
• 1 teaspoon vanilla extract
• 2 large eggs

Salted Caramel Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 large eggs

Blood Orange & Grapefruit Topping

• 2 blood oranges, peeled and sectioned
• 2 grapefruits, peeled and sectioned
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. For the churro base: In a medium saucepan, combine the flour, sugar, salt, and cinnamon. Add the butter and water and heat over medium heat, stirring constantly, until the butter is melted and the mixture comes together into a ball.
3. Remove from heat and let cool for 2 minutes. Add the vanilla extract and eggs one at a time, stirring well after each addition. Spread evenly into the prepared pan.
4. For the salted caramel filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and heavy cream together with an electric mixer until smooth. Add the vanilla extract and salt and beat until combined. Add the eggs one at a time, beating well after each addition. Pour into the pan on top of the churro base.
5. Bake for 35-40 minutes, or until the filling is set and the edges are golden brown. Let cool for at least 30 minutes.
6. For the blood orange and grapefruit topping: In a medium saucepan, combine the blood oranges, grapefruits, sugar, and water. Cook over medium heat, stirring occasionally, until the fruit is soft and the liquid has reduced to a syrupy consistency, about 15-20 minutes. Stir in the vanilla extract.
7. Top the cooled cheesecake with the blood orange and grapefruit topping. Chill in the refrigerator for at least 2 hours before serving.