Pin
A Blood Orange Cheesecake is my way to celebrate that brief but glorious blood orange season. Nothing else matches the vibrancy and perfume of these oranges layered into a tangy cream cheese filling and crowned with a fresh citrus jelly. When blood oranges appear at my market, cheesecake is always the first dessert I make to showcase them.
The first time I brought this cheesecake to a spring brunch it disappeared in minutes. The bright orange jelly on top was the talk of the whole party and people couldn’t believe how simple it was to make.
Gather Your Ingredients
- Digestive biscuits: crushed to crumbs add a hearty base. Try to pick ones with no added flavors for a neutral foundation
- Butter: melted binds the crust and brings a rich golden flavor. Choose high quality butter for best results
- Cream cheese: at room temperature makes the filling velvety. Use full fat for perfect texture
- Sour cream: adds tang and lightness. It rounds out the richness of cream cheese
- Castor sugar: provides a fine even sweetness. Look for fine grain for a smooth blend
- Eggs: help the cake set and add structure. Always use fresh large eggs
- Vanilla extract: deepens the flavor. Use real vanilla for best aroma
- Freshly squeezed blood orange juice: brings the star flavor and gorgeous color. Opt for deeply colored oranges
- Blood orange zest: intensifies the fruit notes and adds a hit of perfume. Grate only the brightly colored outer layer
- Powdered gelatine: creates a perfectly set jelly. Look for unflavored pure gelatine
How to Make It
- Prepare the Pan:
- Line the base and sides of an eight inch springform pan with baking paper. Leave extra hanging over the edges to make it easy to lift the cheesecake out later. Place the pan on a baking tray to move it easily
- Make the Crust:
- Process digestive biscuits in a food processor until you get fine crumbs. Pour in melted butter and mix well. Press the mixture firmly into the base and sides of your lined pan. Make sure there are no gaps. Chill in the refrigerator for thirty minutes to set
- Mix the Cheesecake Filling:
- Beat cream cheese, sour cream and castor sugar together in a large bowl until completely smooth. Add eggs one at a time, mixing well after each. Then add vanilla extract, blood orange zest and juice. Beat again for a full minute so the filling is fluffy and silky
- Bake the Cheesecake:
- Pour the filling into the prepared crust. Leave a little space at the top for the jelly to come later. Bake at one hundred sixty degrees Celsius for sixty to seventy minutes. The filling should be just set and slightly wobbly in the center. Leave to cool in the oven with the door propped open slightly. Once cool refrigerate for at least four hours
- Make the Blood Orange Jelly:
- Combine blood orange juice and castor sugar in a saucepan. Stir over medium heat until sugar dissolves. Remove from heat. In a separate bowl mix powdered gelatine with water. Microwave in ten second bursts until fluid and dissolved. Stir the gelatine mixture into the orange juice mixture. Make sure there are no lumps. If needed strain once more. Cool to room temperature
- Top and Set the Cheesecake:
- Pour the cooled jelly mixture gently over the cheesecake surface so it does not mix into the filling. Return to the fridge and chill for about two hours until jelly is set. Run a thin knife around the edge, then unlatch and remove the sides of the springform pan. Slide the cheesecake onto a serving plate using the extra baking paper
- Decorate and Serve:
- Whip some cream and pipe or dollop around the top. Add dehydrated blood orange slices for a dramatic touch. Slice and savor the unique layers
The tang from blood oranges is my favorite part and reminds me of baking with my grandmother in late winter when these special fruits were only briefly available. Every time I take the first bite the perfume transports me to her sunny kitchen.
Flavor Boosters
If blood oranges are out of season, regular oranges work too. Ruby red grapefruit can be swapped in for another bold citrus option. If you want to avoid gelatine, try using agar agar following package instructions to set the jelly.
Serving Suggestions
Slice the cheesecake with a sharp hot knife for clean edges. This is wonderful as the centerpiece at a brunch, shower, or festive dinner. Serve with extra blood orange segments or a sprinkle of zest for added color.
Creative Twists
Blood oranges have a Mediterranean origin and are beloved in Sicilian pastry. They signal the change from winter to spring and their tartness brings freshness to classic rich desserts. Like many citrus fruits, their season is fleeting so this cheesecake seizes the moment.
I learned to never rush the cooling and setting process. Patience rewards you with perfect layers and showstopping results each and every time.
Common Questions About This Recipe
- → What makes blood oranges special in this dessert?
Blood oranges lend a vibrant hue and unique tartness that elevates both the filling and jelly, delivering a bold, refreshing flavor.
- → Can regular oranges be substituted if blood oranges are unavailable?
Yes, regular oranges can be used. Adjust sugar in the jelly to account for differences in sweetness and acidity.
- → How do you achieve a smooth, lump-free jelly layer?
Dissolve gelatine completely, mix well into the juice, and strain before pouring for a silky, clear jelly finish.
- → How far in advance can this dessert be made?
It can be fully assembled a day ahead. Refrigerating overnight allows flavors to meld and the jelly to set perfectly.
- → Which toppings pair well for decoration?
Decorate with whipped cream, dehydrated blood orange slices, or citrus zest to enhance appearance and flavor.