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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
1 1/4 cups graham cracker crumbs |
1/3 cup butter |
675 g cream cheese |
3/4 cup sugar |
1/3 cup sour cream |
1 lemon, zest and juice |
1 blood orange, zest and juice |
5 large eggs, room temperature |
1 1/2 cups sour cream |
1 blood orange, zest and juice |
1/4 cup sugar |
Directions:
1. Preheat oven to 350°F.
2. For the crust, melt butter and add to crumbs.
3. Mix well and press into a ten-inch springform pan.
4. Bake for about 8-10 minutes until slightly golden.
5. Let the crust cool.
6. Beat together cream cheese and sugar until smooth.
7. Add citrus zest and juice. Mix well.
8. Add eggs, one at a time, combining well after each addition, but not too vigorously.
9. Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
10. Remove from oven and run a sharp knife around the sides, but do not remove ring.
11. Cool 15 minutes on the counter.
12. Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
13. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
14. Chill completely. Remove ring and serve.
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