BLOOD ORANGE CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Blood Orange Cheesecake image

Want a nearly "blood red" cheesecake? Try this one. Ricotta cheese makes this lighter and less rich than a standard cheesecake. There are 2 additional recipes included here. One is for Candied Blood Orange Slices for garnish(optional), and the other is for Blood ORange Glaze(optional). Cooking time does not include chill time.

Provided by Nana Lee

Categories     Cheesecake

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 22

6 -7 graham crackers, crushed into crumbs (3/4 cup)
4 tablespoons unsalted butter, melted
2 cups fresh ricotta cheese
3/4 cup granulated sugar, divided
3 tablespoons fresh lemon juice
1 (1 ounce) envelope unflavored gelatin
4 large egg yolks
1/2 cup milk, plus
2 tablespoons milk
1 pinch salt
1/2 blood orange, grated zest of
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 blood orange, scrubbed
3/4 cup granulated sugar
2 cups water
2 tablespoons light corn syrup
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood orange juice, strained (1 to 2 oranges)
2 tablespoons granulated sugar
1/4 teaspoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F.
  • Fit a parchment circle into the bottom of a 7-inch springform pan.
  • CRUST:.
  • Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
  • Stir in melted butter with a fork until crumbs are moistened.
  • Press into bottom of pan, and bake for 10 minutes.
  • CHEESECAKE:.
  • Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
  • Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
  • In a small, heavy saucepan, beat egg yolks until smooth.
  • Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
  • Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
  • DO NOT ALLOW TO BOIL!
  • Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
  • Set custard aside.
  • Place drained ricotta in the bowl of a food processor, and process until smooth.
  • Add cream cheese, and process again until smooth.
  • With machine running, add warm custard, and process just long enough to combine.
  • Transfer to a bowl, and fold in whipped cream.
  • Pour mixture into the prepared pan, cover, and chill overnight.
  • Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
  • Chill for 1 hour, or until glaze is set.
  • To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
  • Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
  • CANDIED BLOOD ORANGE SLICES:.
  • Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
  • Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
  • Add orange slices in 1 layer; simmer until transparent, about 1 hour.
  • Using a slotted spoon, transfer to a wire rack to cool.
  • BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
  • In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
  • In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
  • Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
  • Remove from heat. Stir in softened gelatin.
  • Cool to lukewarm, and pour over cake.

conner bleeke
[email protected]

This cheesecake is delicious! I love the tangy flavor of the blood oranges. I would definitely recommend this recipe.


Terry Houck
[email protected]

This cheesecake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling.


ernest udo
[email protected]

This is the best cheesecake I've ever had. The blood orange flavor is so unique and delicious. I will definitely be making this again and again.


david ngo
[email protected]

This cheesecake is amazing! I love the combination of the blood oranges and the cheesecake. It's the perfect dessert for a special occasion.


Hamida Abdulhadi
[email protected]

I followed the recipe exactly, but my cheesecake didn't turn out. It was too runny in the center.


Sirajna Nepali
[email protected]

This cheesecake was a disappointment. The blood orange flavor was barely noticeable, and the texture was too dense.


Olivia Berman
[email protected]

Yum! This cheesecake is so light and fluffy. The blood orange flavor is subtle, but it's there. I will definitely be making this again.


Tcheutchoua ronel
[email protected]

This cheesecake is gorgeous and delicious! I love the pop of color from the blood oranges. It was a bit time-consuming to make, but it was worth it.


Imran irshaid Gfjh
[email protected]

Excellent recipe! The blood orange flavor really shines through. I used a store-bought crust, but I'm sure it would be even better with a homemade one.


DovyPlays
[email protected]

This blood orange cheesecake was a hit at my dinner party! The combination of the tart blood oranges and the creamy cheesecake was perfect. I will definitely be making this again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #desserts     #eggs-dairy     #cheesecake     #cheese     #eggs     #number-of-servings     #4-hours-or-less