Description
Soft, sweet cheesecake combines with tart blood orange syrup for a refreshing dessert with a fun touch of bright color.
Ingredients
Units
- 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 lb (900 g) cream cheese
- 1 1/3 cup (270 g) sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup (120 ml) sour cream
- 2/3 cup (160 ml) heavy whipping cream
- 4 blood oranges (for garnish, segmented)
- 1/2 cup (120 ml) blood orange juice
- 1/4 cup (60 ml) 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 heavy whipping cream until just combined.
- Pour the cream cheese mixture over the prepared crust in the cake tin.
- Bake in the preheated oven for 1 to 1.5 hours, or until the outside is golden and the center is set and firm enough to slice.
- 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.
- Using a sharp knife, cut the ends off the 4 blood oranges and peel away the skin, then cut out the segments for decorating the top of the cheesecake.
- Once the cheesecake is done, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, arrange the blood orange segments over the top of the cheesecake, then pour over the blood orange syrup.
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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 360
- Fat: 28
- Carbohydrates: 44
- Fiber: 1
- Protein: 8
- Cholesterol: 120