Golden Citrus Indulgence Cheesecake

Ingredients

Ginger Snap Base

• 2 cups ginger snap cookie crumbs
• 1/2 cup melted butter

Salted Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce
• 1/4 tsp salt

Blood Orange & Grapefruit Topping

• 1 cup blood orange juice
• 1 cup grapefruit juice
• 1/2 cup granulated sugar
• 1 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Prepare the Ginger Snap Base

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, mix ginger snap cookie crumbs and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from oven and let cool.

Make the Salted Caramel Filling

1. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing well after each addition.
3. Blend in vanilla extract, salted caramel sauce, and salt until fully incorporated.
4. Pour filling over cooled ginger snap base.
5. Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
6. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
7. Refrigerate for at least 4 hours or overnight.

Prepare the Blood Orange & Grapefruit Topping

1. In a small saucepan, combine blood orange juice, grapefruit juice, and sugar.
2. Bring to a simmer over medium heat, stirring to dissolve the sugar.
3. Add the cornstarch mixture and continue to cook, stirring constantly, until the topping thickens.
4. Remove from heat and let cool to room temperature.

Assemble the Cheesecake

1. Spread the blood orange & grapefruit topping evenly over the chilled cheesecake.
2. Allow the cheesecake to set for an additional hour in the refrigerator.
3. Gently run a knife around the edge of the pan before releasing the springform.
4. Slice and enjoy your Golden Citrus Indulgence Cheesecake!