Blood Orange Cheesecake

"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."
photo by a user photo by a user
Ready In:
1hr 55mins




  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=;</p>
View Full Profile

Find More Recipes