Blood Orange Cheesecake
- Ready In:
- 2hrs 25mins
- Ingredients:
- 21
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄4 cups butter cookie crumbs
- 1⁄4 cup pecans, toasted and ground
- 3 tablespoons unsalted butter, melted
-
Filling
- 3 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sour cream
- 1 1⁄2 cups small curd cottage cheese, drained
- 1 1⁄2 cups sugar
- 4 eggs
- 1⁄4 cup all-purpose flour
- 1 tablespoon blood orange zest
- 1⁄3 cup blood orange juice
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
-
Topping
- 1⁄2 cup sour cream
- 1⁄4 cup sugar
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- 1⁄2 teaspoon vanilla
-
Decoration
- 1⁄2 cup heavy cream
- 2 tablespoons sugar
- 1⁄4 teaspoon blood orange zest
directions
- Preheat oven to 350°; grease a 9-inch springform pan with 3 inch sides.
- Make the crust: in a bowl, combine cookie crumbs, pecans, and butter; press mixture into bottom of cheesecake pan and freeze.
- Filling: In a large mixer bowl, beat cream cheese, sour cream, cottage cheese, and sugar on med-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Mix in flour, blood orange juice, zest, nutmeg, and vanilla; pour over frozen crust.
- Bake for 45-55 minutes or until top is light brown and the center has a slight jiggle to it.
- Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
- Topping: in a bowl, combine the sour cream, sugar, zest, juice, and vanilla; pour mixture into center of cooled cake and spread out to edges.
- Bake for 5 minutes; cool on a rack for 2 hours.
- Cover and refrigerate for at least 6 hours before decorating or serving.
- Decoration: do this just before ready to serve--in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
- With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
- Ice top of cake with whipped cream or piped rosettes around top of cake; sprinkle with zest; serve immediately.
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