Blood Orange Cheesecake

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


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with butter.
  3. 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.
  4. Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.
  5. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
  6. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  7. Add the sour cream, blood orange juice, blood orange zest, and vanilla extract. Beat until well combined and the mixture is smooth.
  8. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  9. 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.
  10. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool gradually. This helps prevent cracking.
  11. 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.
  12. In the meantime, prepare the blood orange glaze. In a small saucepan, combine the blood orange juice, granulated sugar, and cornstarch. Whisk until smooth.
  13. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Cook for 1-2 minutes until the glaze thickens.
  14. Remove the glaze from heat and let it cool to room temperature. Then refrigerate until ready to use.
  15. Once the cheesecake has chilled and set, remove it from the springform pan and transfer it to a serving plate.
  16. Pour the chilled blood orange glaze over the top of the cheesecake, allowing it to drip down the sides.
  17. 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!

*Recipe on video and text may differ from each other!

How to cook Blood Orange Cheesecake:

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