Blood orange cheesecake

Blood orange cheesecake

This is going to be a pretty quick post, mainly because the picture above is the only one I took of these cheesecake that’sI’m even half happy with – apologies!

I still wanted to blog it though, because it was actually a really good cheesecake – please look at the original over at Under the High Chair and be inspired by those gorgeous photos because it is well worth making!

For me any sort of citrus cheesecake will beat most other flavours hands down, and this one has a lovely level of orange flavouring – not too overpowering but enough to give it a bit of a tang.

It’s a great texture too, and got lots of compliments from my taste testers at work – unfortunately it’s down to the fact it was eaten at work that I couldn’t take proper pictures but never mind!

It was one of my bosses’ birthdays and he is an absolute biscuit fiend, and so I made the biscuit base in his honour, using his favourite custard creams. I was actually surprised how well it worked and think I would use them again for any cheesecake where you don’t want the base to distract from the filling.

One more dodgy picture to finish, sorry sorry sorry…

Blood orange cheesecake (adapted from Under the High Chair)

  • 180g custard creams
  • 30g butter, melted
  • 560g low-fat cream cheese
  • 120g caster sugar
  • 10g cornflour
  • 60g low fat yoghurt
  • zest and juice of one lemon
  • zest and juice of one blood orange
  • 4 medium eggs

For the topping:

  • 60g white chocolate, melted
  • 20g icing sugar
  • 40g cream cheese
  • zest and juice of one blood orange

Blitz the custard creams in a food processor then pour in the melted butter and blend until well mixed. Press into the base of a grease 8″ round cake tin and bake at 190 degrees for 10-15 minutes or until golden. Leave to cool while you make the filling.

Beat the cream cheese to soften then add in the sugar and cornflour and beat to combine. Add the orange and lemon zest and juice then beat in the eggs one at a time, and finally stir in the yoghurt. Pour over the biscuit base and bake at 180 degrees for 10 minutes then turn the heat down to about 130 and bake for another hour, or until set but with a wobble in the middle. Leave to cool in the oven for a couple of hours, then at room temperature until completely cold. Chill in the fridge overnight.

To make the topping, beat the orange zest and juice into the cream cheese, then add the melted white chocolate and icing sugar. Spread over the top of the cheesecake and keep in the fridge until ready to serve.


4 thoughts on “Blood orange cheesecake

    • I know, if I’d had a spare orange I would have used it to decorate but these were my last two 😦 I’m definitely going to do more with them in the future though and try and come up with something that does show off the colour!

  1. The pictures aren’t that dodgy, they are certainly good enough to get my mouth watering. I’ve been on the look out for blood oranges, but have had no luck. I was sort of expecting a red cheesecake, which would have been fun, but it sounds gorgeous anyway.

    • In a way I’m glad it’s not red – the food blogging world is rather full of all things red, pink and hearts at the minute, I’m not much of a romantic at the best of times so it’s all getting a bit too much!

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