Blood Orange Cheesecake Citrus Bliss (Recipe for Printing)
Tangy blood orange and creamy layers create a refreshing dessert with vibrant citrus notes and buttery biscuit crust.
# What You Need:
→ Crust
01 -
8.8 ounces digestive biscuits
02 -
5.3 ounces unsalted butter, melted
→ Cheesecake Filling
03 -
17.6 ounces cream cheese, softened to room temperature
04 -
0.5 cup sour cream
05 -
1 cup caster sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest of 1 large blood orange
09 -
1 cup freshly squeezed blood orange juice, strained (about 4 large blood oranges)
→ Blood Orange Jelly
10 -
0.5 cup plus 1 tablespoon caster sugar
11 -
2 tablespoons water
12 -
1.5 teaspoons powdered gelatin
→ Decoration (Optional)
13 -
Whipped cream, for garnish
14 -
Dehydrated blood orange slices
# How to Make It:
01 -
Grease an 8-inch springform pan and line the base and sides with parchment, leaving excess to aid removal. Crush digestive biscuits into fine crumbs in a food processor. Add melted butter and process until combined. Firmly press the crumb mixture over the base and up the sides of the pan. Refrigerate for 30 minutes.
02 -
Preheat oven to 320°F. In a large bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, beating until incorporated. Blend in vanilla extract, blood orange zest, and strained blood orange juice. Beat for an additional minute.
03 -
Pour the filling onto the crust in the springform pan, leaving room at the top for the jelly layer. Smooth the surface. Place pan on a baking tray. Bake for 60 to 70 minutes, or until the center is just set with a slight wobble. Turn off oven and cool cheesecake inside with the door slightly ajar. Refrigerate for at least 4 hours.
04 -
In a small saucepan, combine blood orange juice and caster sugar. Stir over medium heat until sugar dissolves, then remove from heat. In a separate bowl, mix powdered gelatin with water and microwave for 10 to 20 seconds until fully dissolved. Stir gelatin mixture into warm juice until smooth, straining if necessary. Cool to room temperature.
05 -
Gently pour cooled jelly over the chilled cheesecake, ensuring an even layer. Refrigerate until the jelly is set, about 2 hours.
06 -
Carefully release the sides of the springform pan. Slide the cheesecake onto a serving plate. Decorate with whipped cream and dehydrated blood orange slices if desired. Slice and serve chilled.
# Extra Tips:
01 -
Ensure all dairy ingredients are at room temperature to prevent lumps in the filling.
02 -
Taste your blood oranges before use and adjust the jelly’s sweetness if needed.