This blood orange cheesecake recipe is as delicious as it is beautiful. Blood oranges add a lovely sweet/tart flavor and a vibrant color to this awesome cheesecake! It’s very similar to our classic cheesecake but with an irresistible blood orange glaze.
I couldn’t get enough of this Blood Orange Cheesecake recipe! I get extremely excited when blood oranges are in season. The color is vibrant, and I love experimenting with the deep red-orange flavor.
I’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.
Seriously, this cheesecake is so creamy and rich! It’s always a hit when I make it!
Blood Oranges
Blood oranges originated in Sicily and Spain and varieties include Tarocco, Moro (or Morro), and Sanguinello (or Sanguigno). You may hear the term “Sicilian Blood Oranges” even though they are grown in other parts of the world
The ‘Moro’ is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright redblush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry.
This beautiful fruit adds a subtle sweetness and tartness to the cheesecake and it pairs really well together! You have to give this blood orange cheesecake a try!
A Perfect Cheesecake Recipe
This is my go-to cheesecake recipe, a classic that can be varied in almost limitless ways. It’s an almost traditional New York Cheesecake—it’s missing the lemon, which, of course, you could add.
It’s tall, delicious and creamy! You can make it with graham crackers for the crust but if you’d like to make this for a Passover meal, you can easily omit the crust or use macaroon crumbs.
You can either sour cream or heavy cream in the cake. The sour cream will give you a tangier cheesecake, more New York, I think, while the heavy cream is milder.
Either way, it’s a recipe that’s perfect for this blood orange cheesecake!
Tips For This Blood Orange Cheesecake
- Use a food processor for extra fine crumbs.
- Make sure your eggs are at room temperature.
- Use a preheated oven.
- Foil wrap the cheesecake pan, bake in boiling water. More details below.
What is the best temperature to bake a cheesecake?
Most cheesecake recipes are baked at 325 degrees Fahrenheit.
What kind of cheese is used for cheesecake?
Depending on why type of cheesecake you’re making, it can be made with cream cheese or we’ve even used goat cheese! The creaminess in a cheesecake comes from he cheese and heavy cream.
Check Out These Other Delicious Cake Recipes
- Ricotta Cheesecake
- Chocolate Peanut Butter Cheesecake
- Goat Cheese Cheesecake
- No Bake Cheesecake Recipe
- Orange Ricotta Cake
If you have tried this blood orange cheesecake recipe, then please rate it and let me know how it turned out in the comments below!
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Blood Orange Cheesecake Recipe
Ingredients
Cheesecake Filling ( ADAPTED FROM DORIE GREENSPAN BAKING)
- 4 8 ounce boxes of cream cheese, room temperature (must be room temp)
- 1⅓ cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1⅓ cups heavy cream
Graham Cracker Crust
- 3 ½ cup graham crackers crumbs , you can use a small food processor to make the crumbs even smaller
- 6 tbsp granulated sugar
- 1 tsp salt
- ½ cup unsalted butter, melted
Blood Orange Glaze
- ¾ tsp unflavored gelatine
- 10 tbsp fresh squeezed blood orange juice
- 2 tbsp granulated sugar
- ¼ tsp cornstarch
Instructions
Graham Cracker Crust Instructions
- 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 Instructions
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 minuntil 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.
- 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 Instructions
- 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 remaining 4 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
Just a question – are there 10 or 12 tbs juice in the glaze? Recipe lists 10 but then the instructions hint at 12. 2 and then 4 and then remaining 6. I’ve already juiced my oranges following the 10ths in recipe and candied the rest, so I’m screwed if I really need 12! Cheesecake looks beautiful before the glaze though. Thanks!
It’s 10 and the typo has been fixed, thank you! I hope you enjoy 🙂
Yum!!