Rose & Citrus Cheesecake

Graham Cracker Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon rose water
• 3 large eggs

Blood Orange & Grapefruit Topping Ingredients:

• 2 blood oranges, peeled and sectioned
• 2 grapefruits, peeled and sectioned
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 tablespoon blood orange juice
• 1 tablespoon grapefruit juice

Graham Cracker Crust Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter and mix until fully combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.

Cheesecake Filling Instructions:

1. Reduce oven temperature to 325°F.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
3. Add the sugar, flour, milk, heavy cream, vanilla extract, and rose water, and beat until fully combined and smooth.
4. Add eggs one at a time, beating after each addition until just blended.
5. Pour the filling over the cooled crust in the springform pan.
6. Bake the cheesecake for 50-60 minutes or until the center is almost set.
7. Remove from the oven and let the cheesecake cool completely.
8. Cover the cheesecake with plastic wrap and chill for at least 4 hours or overnight.

Blood Orange & Grapefruit Topping Instructions:

1. In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
2. In a small bowl, whisk together cornstarch, blood orange juice, and grapefruit juice, then add the mixture to the saucepan and stir to combine.
3. Add in the blood orange and grapefruit sections and cook on low heat for 5 minutes or until the sauce thickens.
4. Remove from heat and let cool.
5. Top the chilled cheesecake with the blood orange and grapefruit topping before serving.