Whiskey Infused Chocolate Citrus Cheesecake

Lemon Bar Base

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

Whiskey & Chocolate Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup whiskey of your choice
• 1/2 cup semi-sweet chocolate chips, melted

Blood Orange & Grapefruit Topping

• 3 blood oranges, juiced
• 1 grapefruit, juiced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 blood orange
• Zest of 1 grapefruit

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased 9-inch springform pan to form the lemon bar base.
3. In a separate mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the whiskey and melted chocolate until well combined.
6. Pour the filling over the lemon bar base in the springform pan.
7. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
8. Meanwhile, in a saucepan, combine the blood orange juice, grapefruit juice, sugar, and cornstarch. Cook over medium heat until the mixture thickens, stirring constantly.
9. Remove the saucepan from the heat and stir in the blood orange and grapefruit zest.
10. Allow the cheesecake to cool in the pan for about 10 minutes, then gently run a knife around the edge to loosen it.
11. Remove the sides of the springform pan and let the cheesecake cool completely.
12. Pour the blood orange and grapefruit topping over the cooled cheesecake.
13. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
14. Slice and serve chilled. Enjoy!