Blood Orange Cheesecake Recipes

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BLOOD ORANGE CHEESECAKE



Blood Orange Cheesecake image

Ricotta cheese makes this lighter and less rich than a standard cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 15

2 cups fresh ricotta cheese
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
Candied Blood Orange Slices
Blood Orange Glaze

Steps:

  • Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
  • Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons 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.
  • 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 salt. 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.
  • 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.

BLOOD ORANGE CHEESECAKE



Blood Orange Cheesecake image

A citrus cheesecake that is not too sweet, with the unique taste of blood oranges throughout the filling and the topping. This is my first post, I wanted to pass along a unique recipe that I found elsewhere today. I was looking for a way to use the blood oranges that are plentiful in the grocery store this time of year and have a unique flavour that I just love! My family, including my diabetic mother-in-law really enjoyed this dessert. Original recipe here: http://www.underthehighchair.com/2009/03/blood-orange-cheesecake.html

Provided by Peter Near

Categories     Cheesecake

Time 1h5m

Yield 1 Cheesecake, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
1/3 cup butter
675 g cream cheese
3/4 cup sugar
1/3 cup sour cream
1 lemon, zest and juice
1 blood orange, zest and juice
5 large eggs, room temperature
1 1/2 cups sour cream
1 blood orange, zest and juice
1/4 cup sugar

Steps:

  • Preheat oven to 350°F.
  • For the crust, melt butter and add to crumbs.
  • Mix well and press into a ten-inch springform pan.
  • Bake for about 8-10 minutes until slightly golden.
  • Let the crust cool.
  • Beat together cream cheese and sugar until smooth.
  • Add citrus zest and juice. Mix well.
  • Add eggs, one at a time, combining well after each addition, but not too vigorously.
  • Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
  • Remove from oven and run a sharp knife around the sides, but do not remove ring.
  • Cool 15 minutes on the counter.
  • Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
  • Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
  • Chill completely. Remove ring and serve.

BLOOD ORANGE GLAZE



Blood Orange Glaze image

Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 7-inch cake

Number Of Ingredients 4

3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch

Steps:

  • 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. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

BLOOD ORANGE CHEESECAKE



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.

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