Black & White Bliss Cheesecake Recipe

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Ingredients:

• Black & White Cookie Base:
• 8 ounces Black & White cookies
• 4 tablespoons unsalted butter, melted
• Rosemary & Fig Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons fresh rosemary, finely chopped
• 1 cup dried figs, chopped
• Blood Orange & Grapefruit Topping:
• 1 blood orange
• 1 grapefruit
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 325°F (162°C) and grease a 9-inch springform pan.
2. Black & White Cookie Base:
3. In a food processor, pulse the Black & White cookies until finely ground.
4. In a bowl, combine the cookie crumbs and melted butter.
5. Press the mixture evenly onto the bottom of the prepared pan.
6. Rosemary & Fig Filling:
7. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
8. Add the eggs, one at a time, beating well after each addition.
9. Stir in the chopped rosemary and dried figs.
10. Pour the filling over the cookie base in the pan.
11. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
12. Remove from the oven and let it cool completely in the pan on a wire rack.
13. Blood Orange & Grapefruit Topping:
14. Peel the blood orange and grapefruit, removing the white pith.
15. Segment the fruits and remove any seeds.
16. In a small saucepan, gently heat the honey.
17. Add the blood orange and grapefruit segments to the warm honey, gently stirring to coat.
18. Allow the fruit to marinate in the honey for 10 minutes.
19. Arrange the marinated fruit on top of the cooled cheesecake.
20. Refrigerate for at least 4 hours, or overnight, before serving.