Blood Orange Cheesecake Citrus (Print-Friendly Version)
Zippy blood orange and smooth layers make a cool dessert with bright citrus hints and crumbly cookie base.
# Ingredients You’ll Need:
→ Crust
01 -
8.8 ounces graham crackers
02 -
5.3 ounces unsalted butter, melted
→ Cheesecake Filling
03 -
17.6 ounces cream cheese, left at room temperature until soft
04 -
0.5 cup sour cream
05 -
1 cup fine sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest from 1 big blood orange
09 -
1 cup fresh-squeezed blood orange juice, strained (roughly 4 big blood oranges)
→ Blood Orange Jelly
10 -
0.5 cup plus 1 tablespoon fine sugar
11 -
2 tablespoons water
12 -
1.5 teaspoons powdered gelatin
→ Decoration (Optional)
13 -
Whipped cream for topping
14 -
Dried blood orange slices
# How to Make It:
01 -
Grease an 8-inch springform pan and cover bottom and sides with parchment paper, leaving some hanging over for easy removal later. Smash graham crackers into tiny crumbs using a food processor. Mix in melted butter until everything's combined. Press mixture firmly onto the bottom and up the sides of your pan. Pop in the fridge for 30 minutes.
02 -
Warm your oven to 320°F. Using a large bowl, mix cream cheese, sour cream, and sugar until it's nice and smooth. Drop in eggs one by one, mixing well after each. Stir in vanilla extract, blood orange zest, and your strained juice. Give everything another minute of mixing.
03 -
Pour your filling into the chilled crust, making sure to leave some space at the top for the jelly layer. Flatten the top with a spoon. Set the pan on a baking tray. Bake for 60 to 70 minutes, until the middle just barely jiggles. Turn off the oven and let the cheesecake cool inside with the door cracked open. Then stick it in the fridge for at least 4 hours.
04 -
Put blood orange juice and fine sugar in a small pot. Heat on medium, stirring until all sugar melts, then take it off the heat. In another bowl, mix gelatin with water and zap in the microwave for 10 to 20 seconds until it's completely dissolved. Mix the gelatin into the warm juice until smooth, strain if needed. Let cool to room temperature.
05 -
Slowly pour your cooled jelly over the cold cheesecake, making sure it spreads evenly. Put back in the fridge until the jelly sets firm, about 2 hours.
06 -
Gently open the springform pan. Slide your cheesecake onto a nice plate. Add whipped cream and dried blood orange slices on top if you want. Cut and serve while still cold.
# Extra Suggestions:
01 -
Make sure your dairy stuff is at room temperature to avoid lumps in your filling.
02 -
Try your blood oranges first and add more sugar to the jelly if they're too sour.