Citrus Passion Cheesecake with Pistachio Crumble Base

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Ingredients:

• 14 oz Pistachio shortbread cookies
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 3 eggs
• 1/2 cup passion fruit puree
• 1/4 cup blood orange juice
• 1/4 cup grapefruit juice
• 2 tbsp cornstarch
• 2 tbsp water
• 1/4 cup melted unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, crush the pistachio shortbread cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the sugar and mix until creamy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Mix in the passion fruit puree until well combined.
6. Pour the mixture over the cooled pistachio crumble base.
7. In a small saucepan, mix together blood orange juice, grapefruit juice, cornstarch, and water over medium heat. Cook until thickened.
8. Pour the blood orange and grapefruit mixture over the cheesecake mixture.
9. Bake for 45 minutes or until the cheesecake is set.
10. Remove from the oven and let cool before refrigerating for at least 4 hours or overnight.
11. Serve chilled and enjoy!