BLOOD ORANGE CHEESECAKE
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
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.
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