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I celebrate blood orange season by whipping up this vibrant Blood Orange Cheesecake. The intense aroma and bold hue of these citrus gems shine through in the tangy cream cheese mixture, topped with a stunning fresh citrus layer. Whenever blood oranges pop up at the local market, I can't help but turn them into this eye-catching dessert first.
The first time I served this cheesecake at a springtime get-together, it vanished within moments. Everyone couldn't stop talking about the brilliant orange topping, amazed when I told them how easy it was to create.
Gather Your Ingredients
- Digestive biscuits: smashed into fine crumbs for a sturdy foundation. Go for plain ones without extra flavorings
- Butter: liquified to hold the base together with a buttery taste. Splurge on quality butter here
- Cream cheese: softened to ensure smoothness. Don't skimp with low-fat versions
- Sour cream: delivers brightness and airy texture. Balances the heaviness of the cheese
- Granulated sugar: provides smooth sweetness throughout. The small crystals blend perfectly
- Eggs: create firmness and stability. Grab large ones for best results
- Vanilla extract: adds warmth and complexity. Real vanilla makes a noticeable difference
- Freshly squeezed blood orange juice: contributes the signature flavor and stunning color. Search for the reddest fruits
- Blood orange zest: boosts citrus punch and fragrance. Just scrape off the colored skin, avoiding white pith
- Unflavored gelatin: ensures a perfectly firm top layer. Plain varieties work best
How to Make It
- Prepare the Pan:
- Cover the bottom and sides of an eight inch springform pan with parchment paper. Let some paper hang over the edges so you can lift out the finished cake easily. Set your pan on a baking sheet for simple transfer
- Make the Crust:
- Blitz digestive biscuits in your food processor until finely ground. Mix in melted butter thoroughly. Push this mixture firmly across the bottom and up the sides of your paper-lined pan. Don't leave any gaps. Stick it in the fridge for thirty minutes to firm up
- Mix the Cheesecake Filling:
- Whip cream cheese, sour cream and sugar in a big bowl until totally smooth. Drop in eggs one by one, mixing completely after each addition. Stir in vanilla extract, blood orange zest and juice. Whip everything another full minute until it looks fluffy and silky
- Bake the Cheesecake:
- Pour your mixture into the ready crust. Leave some room at the top for the jelly layer. Cook at one hundred sixty degrees Celsius for sixty to seventy minutes. The middle should jiggle slightly when done. Cool in the turned-off oven with the door cracked open. After cooling completely, chill in the fridge at least four hours
- Make the Blood Orange Jelly:
- Heat blood orange juice and sugar in a pot. Stir until sugar melts completely. Take off the heat. In another bowl, mix gelatin with water. Warm in the microwave in short ten-second bursts until fully dissolved. Pour the gelatin mixture into your orange juice mixture. Mix well to remove any lumps. Strain if needed. Let cool to room temperature
- Top and Set the Cheesecake:
- Slowly pour your cooled jelly over the chilled cheesecake surface, taking care not to break through the top. Put back in the fridge for about two hours until the jelly firms up. Slide a thin knife around the edge, then open and take off the springform sides. Use the extra parchment to transfer the cake to a serving dish
- Decorate and Serve:
- Beat some cream and pipe or spoon it around the edges. Add dried blood orange slices for extra flair. Cut into slices and enjoy the beautiful layered effect
The zingy flavor from blood oranges brings back memories of baking with my grandma during late winter when these treasured fruits showed up briefly. Each time I take that first bite, the amazing scent takes me back to her bright, sunny kitchen.
Flavor Boosters
When blood oranges aren't around, standard oranges work just fine. You could also try ruby red grapefruit for a different bold citrus kick. For a vegetarian option, swap the gelatin with agar agar powder, following the amounts on the package.
Serving Suggestions
Cut your cheesecake using a knife dipped in hot water for perfect slices. This showstopper works great as the main dessert for brunches, baby showers, or special dinners. Add fresh blood orange segments or a sprinkle of zest on plates for extra color.
Creative Twists
Blood oranges come from the Mediterranean and show up in lots of Sicilian sweets. They mark the shift between winter and spring, and their tartness brings life to rich, creamy desserts. Like other citrus, they don't stick around long, so this cheesecake makes the most of their short season.
I've learned you can't rush the cooling and setting stages. Taking your time leads to perfect, distinct layers and a knockout dessert every single time.
Common Questions About This Recipe
- → What makes blood oranges special in this dessert?
Blood oranges add stunning color and distinctive tanginess that transforms both the filling and jelly, giving a bold refreshing taste.
- → Can regular oranges be substituted if blood oranges are unavailable?
Sure, standard oranges work fine. Just tweak the sugar amount since they differ in sweetness and tartness.
- → How do you achieve a smooth, lump-free jelly layer?
Make sure your gelatine completely melts, stir it thoroughly into the juice, and pour through a strainer for a perfect clear finish.
- → How far in advance can this dessert be made?
You can make it a full day before serving. Letting it chill overnight helps flavors blend and makes sure the jelly sets just right.
- → Which toppings pair well for decoration?
Try adding a dollop of whipped cream, some dried blood orange slices, or fresh citrus zest to make it look and taste even better.