Blood Orange Cheesecake
Blood orange cheesecake is a delicious and tangy dessert that combines the creamy richness of cheesecake with the bright and citrusy flavors of blood oranges.
How to cook Blood Orange Cheesecake:
Blood orange cheesecake is a delicious and tangy dessert that combines the creamy richness of cheesecake with the bright and citrusy flavors of blood oranges. Here's a recipe to guide you in making a scrumptious blood orange cheesecake:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh blood orange juice (about 2-3 blood oranges)
- Zest of 2 blood oranges
- 1 teaspoon vanilla extract
For the blood orange glaze:
- 1/2 cup fresh blood orange juice (about 4-5 blood oranges)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly.
- Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream, blood orange juice, blood orange zest, and vanilla extract. Beat until well combined and the mixture is smooth.
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan on a baking sheet to catch any potential leaks. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool gradually. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set and firm up.
- In the meantime, prepare the blood orange glaze. In a small saucepan, combine the blood orange juice, granulated sugar, and cornstarch. Whisk until smooth.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Cook for 1-2 minutes until the glaze thickens.
- Remove the glaze from heat and let it cool to room temperature. Then refrigerate until ready to use.
- Once the cheesecake has chilled and set, remove it from the springform pan and transfer it to a serving plate.
- Pour the chilled blood orange glaze over the top of the cheesecake, allowing it to drip down the sides.
- Slice the blood orange cheesecake into servings and enjoy its tangy and creamy deliciousness!
The blood orange cheesecake is a stunning and flavorful dessert that will impress your guests or make any occasion special. The bright citrus notes of the blood orange perfectly complement the creamy and velvety cheesecake. Enjoy!