Blood Orange Cheesecake
Recipe Type: Dessert, Baking
Soft, sweet cheesecake combines with tart blood orange syrup for a refreshing dessert with a fun touch of bright color.
  • 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
  • 2 pounds cream cheese (900 g) – I recommend Marscarpone
  • 1⅓ cup granulated sugar (270 g)
  • Pinch of salt
  • 2 teaspoons vanilla
  • 3 eggs
  • ⅔ cup sour cream (160 ml)
  • ⅔ cup heavy whipping cream (160 ml)
Blood orange & Syrup
  • 6 blood oranges
  • 20g (0.7 ounces) sugar
  1. Preheat the oven to 180°C (350°F) and grease a round cake tin
  2. Place the biscuits in a food processor and make into crumbs
  3. Melt the butter in a pan and mix into the crumbs
  4. Pour the crumbs into the cake tin and flatten – now make for about 15 minutes and leave in a cool place to set slightly
  5. In a standmixer, pour the cream cheese, sugar, salt, vanilla until smooth and creamy.
  6. Add the eggs one by one, followed by the sour cream and whipping cream
  7. 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
  8. 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.
  9. 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.
  10. Take it off the heat and allow to cool and thicken slightly
  11. Use the segments to decorate the cheesecake and pour over the syrup.
Recipe by Honest Cooking at