Cheesecake is one of those delicious baked goods, that really fills you. For me, if my sweet tooth is particularly strong one day, I might even have it for breakfast. Here is my delicious blood orange (with blood orange syrup) cheesecake. Love the combination of tangy orange and sweet soft cream cheese.
PrintBlood Orange Cheesecake
- Total Time: 80 minutes
- Yield: 12 servings 1x
Description
Soft, sweet cheesecake combines with tart blood orange syrup for a refreshing dessert with a fun touch of bright color.
Ingredients
- 2 cups (475 ml) Digestives/Graham crackers, crumbed
- 2 Tbsp sugar
- Pinch of salt
- 5 Tbsp (70 g) unsalted butter, melted (omit salt if using salted butter)
- 2 pounds cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup blood orange juice
- 1/4 cup sugar (for syrup)
- 1 tsp cornstarch
Instructions
- Preheat the oven to 180°C (350°F) and grease a round cake tin.
- Place the Digestives or Graham crackers in a food processor and process until they form fine crumbs.
- Melt the butter in a pan, then mix it into the crumbs along with the sugar and a pinch of salt.
- Press the crumb mixture firmly into the bottom of the prepared cake tin to form the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream and flour until just combined.
- Pour the cream cheese mixture over the prepared crust in the cake tin.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
- While the cheesecake is baking, prepare the blood orange syrup by combining the blood orange juice, sugar, and cornstarch in a small saucepan over medium heat.
- Stir constantly until the mixture thickens and becomes syrupy, then remove from heat and let cool.
- Once the cheesecake is done, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, pour the blood orange syrup over the top of the cheesecake.
Notes
For best results, use room temperature cream cheese to ensure a smooth filling. The cheesecake can be stored in the refrigerator for up to 3 days. If blood oranges are not available, regular oranges can be used as a substitute. Allow the cheesecake to chill thoroughly to help it set properly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 360
- Fat: 28
- Carbohydrates: 44
- Fiber: 1
- Protein: 8
- Cholesterol: 120
Frequently Asked Questions
What can I substitute for blood orange juice if I can’t find it?
You can use regular orange juice or a mix of orange juice with a little lemon juice to mimic the tangy flavor.
How should I prepare the blood orange syrup for this cheesecake?
To make the blood orange syrup, combine equal parts of blood orange juice and sugar in a saucepan, then simmer until thickened.
Is it necessary to bake the cheesecake in a water bath?
Using a water bath helps prevent cracks in the cheesecake, but if you don’t have a suitable pan, you can bake it without one; just be sure to monitor the baking time closely.
