Blood oranges are doing the rounds on the food blogs at the moment and I couldn’t resist showcasing them too, their just so beautiful with their crimson flesh. They arrive in our shops during the coldest months bringing with them a welcome hit of sunshine and also a much needed boost of vitamin c and antioxidants to ward off the winter colds.
Blood oranges are delicious as are all oranges but they have a sweetness and floral note to them as well as the citrus tang. There are a few different types of blood oranges the Moro originating from Sicily, Tarocco and Sanguinello most are grown in Italy and also cultivated in parts of America.
Blood oranges work really well in winter salads especially with fennel but I decided to put mine in a baked cheesecake my boyfriends favorite. They cut through the rich creamy cheesecake perfectly and added a lovely bright zing. I used a baked cheesecake recipe I’ve had written on a scrap of paper for years which always works perfectly but I have no idea where the recipe came from. I used ginger biscuits instead of digestives which worked well. I incorporated the oranges into the cheesecake mixture, made some orange crisps and also served the cheesecake with fresh orange slices. A delicious smooth creamy cheesecake with ruby red jewels.