Whimsical Citrus Sage Cheesecake

Ingredients

Brown Butter & Sage Base

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter
• 1 tablespoon chopped fresh sage
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Balsamic & Strawberry Filling

• 24 ounces (3 containers of Norman's Kosher Cholov Yisroel Cream Cheese)
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup strawberry preserves
• 2 tablespoons balsamic vinegar

Blood Orange & Grapefruit Topping

• 1 cup fresh blood orange juice
• 1 cup fresh grapefruit juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch

Instructions

Brown Butter & Sage Base

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
3. Remove from heat and stir in the chopped sage, graham cracker crumbs, sugar, and salt until combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes and then let cool completely.

Balsamic & Strawberry Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully combined.
3. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, mix the strawberry preserves with the balsamic vinegar.
5. Gently fold the strawberry mixture into the cream cheese mixture until just combined, creating a marbled effect.
6. Pour the filling over the cooled crust.

Baking and Cooling

1. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and allow the cheesecake to rest inside the oven with the door slightly open for 1 hour.
3. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

Blood Orange & Grapefruit Topping

1. In a medium saucepan, combine the blood orange juice, grapefruit juice, sugar, and cornstarch, whisking until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and boils, about 5-7 minutes.
3. Let the topping cool to room temperature, then spread it over the chilled cheesecake.

Serving

1. Carefully remove the cheesecake from the springform pan and transfer to a serving platter.
2. Slice into wedges and serve chilled. Enjoy!