Blood Orange Cheesecake Dessert (Printable Version)
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
04 -
1/2 teaspoon ground cinnamon
→ Filling
05 -
680 g cream cheese, softened
06 -
200 g granulated sugar
07 -
1 teaspoon pure vanilla extract
08 -
3 large eggs
09 -
120 ml freshly squeezed blood orange juice
10 -
Finely grated zest of 2 blood oranges
11 -
60 g sour cream
12 -
Red gel food colouring, optional
# Step-by-Step Directions:
01 -
Preheat oven to 163°C. In a medium bowl, mix graham cracker crumbs, 50 g sugar, melted butter, and ground cinnamon until evenly combined. Firmly press mixture into the base of a 23-cm springform pan.
02 -
In a large mixing bowl, beat cream cheese until smooth. Add remaining 200 g sugar and vanilla extract, and continue beating until light and fluffy.
03 -
Add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
04 -
Stir in blood orange juice and zest until just combined. For a vibrant appearance, fold in a few drops of red gel food colouring if desired.
05 -
Gently fold in sour cream. Pour the prepared filling over the crust and smooth the surface with a spatula.
06 -
Bake for 50–60 minutes, or until the centre is set but still slightly wobbly.
07 -
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to gradually cool.
08 -
Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
09 -
Before serving, garnish with additional blood orange zest or slices if desired.
# Helpful Notes:
01 -
For the smoothest texture, ensure all filling ingredients are at room temperature before mixing.