This is baked cheesecake made of blood oranges which have different taste than common oranges. Oranges are present in each of three layers of cheesecake hence the name. We have juice and zest in the main cheese layer and this part is very delicate, creamy and slightly sour. The top is glazed with pretty pink orange icing of freshly pressed juice and icing sugar. Circles (swirls) on the top are small portions of orange juice jelly. The whole cheesecake is really tasty and I highly recommend it for Easter or any other occasion. Enjoy!
You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 8 inch
- 170 g tea biscuits
- ¼ cup + 1 tablespoon butter, melted
- 375 g cream cheese
- ½ cup + 2 tablespoons sugar
- 2 eggs
- 180 ml whipping cream
- zest of 1 blood orange
- 50 ml freshly pressed juice of 1-2 blood oranges
- 3 tablespoons all purpose flour
- 2-3 tablespoons freshly pressed blood orange juice
- ½ cup icing sugar
- 100 ml freshly pressed juice of 2-3 blood oranges
- 1 tablespoon sugar
- 1 ½ tablespoons gelatine
Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.
Make cheesecake: in a bowl of a stand mixer beat all ingredients until smooth mixture form. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.
When the cheesecake is in the oven make jellies: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. After this time heat gently in a double boiler or microwave until dissolves. Place the orange juice and sugar in a saucepan and heat until sugar has dissolved and the juice is warm. Add liquid gelatine, stir together. Fill round silicon shallow moulds with jelly and place in the fridge for overnight.
Next day remove cheesecake from the pan and place on a cake stand. Make the glaze: beat orange juice and icing sugar until smooth, thick but still liquid mixture. Pour the glaze over the top of cheesecake (it could drip down slightly). Let stand for 10-15 minutes to set. Remove jellies from moulds and place one on the top of cheesecake.