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.

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Blood orange drizzle cake

Blood orange drizzle cake

Blood oranges are a fruit I’ve always been intrigued by, but for some reason never see in the shops. I know they have a fairly short season, but I think it could be more to do with my local shops being a bit useless…

Anyway, when I did spot a bag last weekend I got very excited and decided I had to bake something with them straight away. A quick bit of research on Pinterest found this amazing looking loaf cake on Fabtastic Eats – the colour of the icing sold it to me, and a few hours later I was baking.

Unfortunately, my cake doesn’t look quite as luscious and inviting in my photos – I am so sick of never having daylight to take pictures, most of these were taken when I took the cake into my office but the horrible artificial lighting really didn’t do the poor cake any favours – I promise, it was a nice colour really!

It was also a very tasty cake – moist, a nice crumb, delicious orange smell but not too overpowering taste, and to be honest with a drizzle AND a glaze you can’t really go wrong.

I would definitely use this recipe again and perhaps try it with different citrus fruits, the only change I would make is possibly making more of the glaze, as the pony thought I’d been a bit stingy and wanted more of it.

tea time treats

I’m entering this into the January Tea Time Treats challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. Karen chose citrus as the theme for this month, and I think I’m just about in time to add this cake as my entry!

Blood orange drizzle cake (adapted from Fabtastic Eats)

For the cake:

  • 160g plain flour
  • 20g cornflour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 230g caster sugar
  • 4 eggs
  • zest of one blood orange
  • 2 tbsp blood orange juice
  • 225g butter, melted
  • 60ml milk

For the drizzle:

  • 30g caster sugar
  • 2 tbsp blood orange juice

For the glaze:

  • 100g icing sugar
  • 2 tbsp blood orange juice

Note: I juiced three oranges, and that was enough for the cake, drizzle and glaze.

Start by mixing the flour, cornflour, baking powder and salt together, and set aside. Beat the eggs and sugar together until light and fluffy, as you would for a roulade sponge, then add the orange zest, juice, and melted butter, pouring in slowly while you mix. Sift in half of the flour and fold until just combined; add the milk and fold, then the remaining flour and fold again, until no white bits of flour are left. Pour into a 9×5″ loaf tin and bake at 170 degrees for about an hour, or until risen, golden and a skewer comes out clean.

While the cake is in the oven, mix the caster sugar and orange juice for the drizzle. Five minutes after you take the cake out the oven, poke the top all over with a skewer then pour the drizzle on top, letting it soak in, then leave the cake to cool completely.

Mix the icing sugar and orange juice to make the glaze – add the juice a bit at a time until it’s a pourable, but still thick, consistency (you might not need it all). Take the cake out the tin and pour the glaze over the top of the cake, letting it run down the sides. Cut into slices and serve.