Blood Orange Cheesecake
This blood orange cheesecake is as delicious as it is beautiful. Blood oranges add a lovely tang and vibrant color to this classic cheesecake!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 10 servings
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
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.
(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 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 6 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
Calories: 819kcal | Carbohydrates: 67g | Protein: 12g | Fat: 57g | Saturated Fat: 32g | Cholesterol: 252mg | Sodium: 894mg | Potassium: 270mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2125IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 2mg