We couldn’t get enough of this Blood Orange Cheesecake recipe! I get extremely excited when blood oranges are in season. The color is so vibrant and I love experimenting with the flavor of the deep red orange. We’ve made appetizers and cocktails from them, but this time I was craving a cheesecake and knew the blood orange would make the most beautiful topping! I always use my go-to cheesecake recipe, adapted from Dorie Greenspan’s book Baking, and then alter it to whatever flavor I feel like having.
The blood orange flavor adds a subtle sweetness and tartness to the cheesecake and it pairs really well together!
I served the Blood Orange Cheesecake with a light rosé, which also paired well. I really am a “rosé all day” person in the summer!
Seriously, this cheesecake is so creamy and rich! It’s always a hit when I make it!
Graham Cracker Crust
- 3½ cupsgraham crackers crumbs (you can use a small food processor to make the crumbs even)
- 6 tablespoonsgranulated sugar
- 1 teaspoonsalt
- 1/2 cup(1 stick) unsalted butter, melted
- Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.
- In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.
- Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.
Cheesecake Filling (Adapted from (Dorie Greenspan Baking)
- 4 8 ounceboxes of cream cheese, room temperature (must be room temp)
- 1⅓ cupsgranulated sugar
- 1/2 teaspoonsalt
- 2 teaspoonsvanilla extract
- 4 largeeggs, room temperature
- 1⅓cups heavy cream
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 mins) until light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream
- Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
- (Add caramel and peanut butter sauce on top before baking… see below for recipe)
- Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Blood Orange Glaze
- 3/4 teaspoonunflavored gelatine
- 10 tablespoonsfresh squeezed blood orange juice
- 2 tablespoons granulated sugar
- 1/4 teaspooncornstarch
- In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let sit until soft
- In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
- Combine r6 tablespoons juice and cornstarch in another small bowl.
- Stir until dissolved and whisk into boiling orange juice.
- Remove from heat. Stir in softened gelatin.
- Cool to lukewarm, and pour over the cheesecake before it hardens