“If you have a good amount of time on your hands and want to make an impressive looking dessert, give this a try. You will first need to make up some candied orange slices, which are a bit of work in and of themselves, but then you have some nice decorations for other desserts too. This could be adapted for lemons or limes as well.” – April Ferre
Blood Orange Cheesecake
- 1 Recipe Graham Cracker Crumb Crust
- 2 8- Ounce Packages Cream Cheese Softened
- 1/2 Cup Sugar
- 1 Tablespoon Flour
- 2 Large Eggs
- 2/3 Cup Sour Cream
- 1/2 to 1 Teaspoon Orange Rind Grated
- 1/2 Teaspoon Vanilla
- 6 Tablespoons Sugar
- 1 Tablespoon Gelatin
- 1/2 Cup Blood Orange Juice
- 1/4 Cup Lime Juice
- 1/2 Cup Water
- 9 Candied Blood Orange Slices
- At least the day before, make Candied Blood Orange Slices.
- Bring all ingredients to room temperature.
- Bake Graham Cracker Crumb Crust in an 8×8-inch baking dish for 8 minutes at 375 degrees. Allow to cool while you prepare cheesecake batter.
- Reduce oven temperature to 325 degrees.
- In large mixer bowl, beat cream cheese. Add 1/2 cup sugar and flour and beat again.
- Add eggs, one at a time, mixing well in between each addition. Mix in sour cream, orange rind and vanilla and stir until well combined.
- Pour over cooled Graham cracker crust and bake until there is just a slight wobble in the middle, approximately 1 hour.
- Let sit at room temperature until cool enough to put in the refrigerator, then refrigerate until cold.
- Combine 6 Tablespoons sugar and gelatin in a small mixing bowl.
- In a small saucepan, combine blood orange juice, lime juice and water; bring to a boil. Whisk hot juice into sugar/gelatin mixture until gelatin is fully dissolved.
- Let cool slightly, the poor over the top of cheesecake.
- Place candied orange slices on top and refrigerate until set. Slice into squares and serve.