Description
Soft, sweet cheesecake combines with tart blood orange syrup for a refreshing dessert with a fun touch of bright color.
Ingredients
Scale
Crust
- 2 cups (475 ml) of Digestives/ Graham crackers (crumbed)
- 2 Tbsp sugar
- Pinch salt
- 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
- 2 pounds cream cheese (900 g) – I recommend Marscarpone
- 1 1/3 cup granulated sugar (270 g)
- Pinch of salt
- 2 teaspoons vanilla
- 3 eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
Blood orange & Syrup
- 6 blood oranges
- 20g (0.7 ounces) sugar
Instructions
- Preheat the oven to 180°C (350°F) and grease a round cake tin
- Place the biscuits in a food processor and make into crumbs
- Melt the butter in a pan and mix into the crumbs
- Pour the crumbs into the cake tin and flatten – now make for about 15 minutes and leave in a cool place to set slightly
- In a standmixer, pour the cream cheese, sugar, salt, vanilla until smooth and creamy.
- Add the eggs one by one, followed by the sour cream and whipping cream
- Pour onto the crust in the cake tin and bake for about 1 to 1.5 hours (until the outside is golden and the middle is cooked and firm enough to slice
- Using a sharp knife, cut the ends off 4 blood orange and peel the skin off using the knife. Then cut the segments out for decorating the top of the cheesecake.
- Take the other two oranges and cut in half – squeeze the juice into a pan and add the sugar. Over a medium high heat, heat the mixture until it begins to boil.
- Take it off the heat and allow to cool and thicken slightly
- Use the segments to decorate the cheesecake and pour over the syrup.
- Category: Dessert, Baking