Blood Orange Cheesecake
Blood orange cheesecake: a perfectly seasonal winter dessert! With bright, woodsy citrus, a smooth, creamy filling, and a crunchy chocolate cookie crust!
Blood oranges! The minute winter hits, I’m on the hunt. For some reason, they’re only available for a hot second where I live, but I just can’t get enough. I’m in love with their bright, almost woodsy citrus flavor, and that gorgeous jewel-like red flesh. This year, I decided to show them off, in all their glory, in a dense and creamy blood orange cheesecake with a crunchy chocolate cookie crust.
This blood orange cheesecake begins with my favorite cheesecake recipe. It’s creamy, a little sweet, and incredibly rich.
To that, we add the zest and juice of one blood orange. The tangy citrus pairs incredibly well with the smooth and creamy cheesecake. A crunchy chocolate cookie crust is the perfect compliment! You could also use graham crackers, or vanilla cookies would work equally well.
I like to bake my cheesecakes in a regular 8-inch cake pan. A lot of recipes call for a springform, but the minute you put them in a water bath, they just leak like crazy! A wet cookie crust is the worst kind of disappointment. I find a regular cake pan works way better, and as long as you grease it well, line it with a circle of parchment, and let the cheesecake cool fully, it will slip right out onto your serving platter.
Can you get over those candied blood orange slices? So, so beautiful. They are the crowning touch on this blood orange cheesecake. Just slice your blood oranges and simmer them in a little simple syrup, and they become tender, sweet, and beautifully shiny. They taste like marmalade!
I hope you’ll give this blood orange cheesecake recipe a try, while the blood oranges are still hanging around! If you wait too long you could miss them entirely. But if you do, don’t worry! This recipe works equally well with regular oranges too.
Follow my “Cheesecake Recipes” Pinterest board for lots more great cheesecake ideas!
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Blood Orange Cheesecake
For the crust
- 24 Oreo cookies
- 4 tablespoons (59.15 g) unsalted butter,, melted
For the cheesecake
For the topping
- 3 blood oranges, sliced thinly
- 1/2 cup (125 ml) water
- 3/4 cup (150 g) granulated sugar
Make the crust:
- Place the cookies in a food processor and process finely.
- Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
Make the cheesecake:
- Preheat the oven to 400 degrees F.
- Place the sugar and cornstarch in a large mixing bowl and whisk to combine. /li>
- Add the cream cheese, and beat on medium speed until smooth.
- Mix in the eggs on medium-low speed, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the cream, orange zest, and orange juice, and transfer the cheesecake batter to the prepared pan.
- Place the cake pan in a larger baking dish, and fill the larger dish with very hot water, about 1 inch up the sides.
- Bake for 15 minutes at 400 degrees, then lower the oven temperature to 300 degrees and continue baking for 70 to 80 minutes. (The cheesecake should be set around the edges but slightly jiggly towards the center.)
- Cool the cheesecake in the oven, with the door slightly ajar.
- Chill overnight, then transfer to a serving plate and top with candied orange slices.
Make the topping:
- Place the orange slices, water, and sugar in a pot and bring to a low simmer. Continue to cook, swirling the pot occasionally, for about 20 minutes or until the liquid looks thickened and syrupy.