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Blood Orange Cheesecake Recipe
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5 from 7 votes

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
cool4 hrs
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 819kcal
Author: Eden



  • 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.
  • 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