Blood Orange Cheesecake
Elevate your dessert game with this stunning Blood Orange Cheesecake, a creamy, tangy masterpiece that’s equal parts show-stopping and indulgent. Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with fresh blood orange juice and zest, this recipe delivers a perfect balance of sweetness and citrusy brightness. A glossy blood orange glaze crowns this decadent treat, adding a burst of color and flavor that’s as delightful to the eyes as it is to the palate. With simple ingredients and step-by-step instructions, this cheesecake is ideal for special occasions or when you simply crave a luxurious dessert. Serve it chilled to let the vibrant blood orange essence shine—your guests will savor every bite! Perfect for citrus lovers and cheesecake enthusiasts alike, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 milliliters Sour cream
- 80 milliliters Blood orange juice
- 2 teaspoons Blood orange zest
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 1 tablespoon Cornstarch
- 60 milliliters Blood orange juice (for glaze)
- 50 grams Granulated sugar (for glaze)
- 1 teaspoon Cornstarch (for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs, melted butter, and 50g of sugar until well combined. Press the mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 200g of sugar until smooth and creamy.
Add the sour cream, blood orange juice, blood orange zest, vanilla extract, and cornstarch to the cream cheese mixture. Mix until combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated.
Pour the filling over the cooled crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
While the cheesecake cools, prepare the blood orange glaze. In a small saucepan, combine 60ml blood orange juice, 50g sugar, 1 teaspoon cornstarch, and 1 tablespoon water. Whisk over medium heat until the mixture thickens and becomes glossy, about 3-5 minutes. Let the glaze cool completely.
Once the cheesecake has cooled, gently spread the blood orange glaze over the top.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.4 g | 485% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1589 mg | 530% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 530.7 g | 193% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 393.9 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1067 mg | 82% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
