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.
Baked blood orange cheesecakePrint recipe Serves 6-8 Prep time 15 mins Cooks 40 mins for the cheesecake (3 hours for the orange crisps)
12 Gingernut biscuits 50g Butter, melted 600g Cream cheese 2 Tbsps Plain flour 175g Caster sugar 2 whole eggs and 1 yolk 142ml Sour cream 1/2 Vanilla pods, de-seeded Juice of 1 blood orange Zest of 1 blood orange
For the orange crisps 1 Blood orange finely sliced 100g Caster sugar
Directions 1. First of all probably the day before make your orange crisps, preheat the oven to the lowest temperature possible. Dredge the orange slices in caster sugar and place on a lined baking tray. Cook in the oven for 3 hours turning regularly. 2. Heat the oven to 180 celcius , grease and line a deep 15cm cake tin. 3. Crush the ginger nut biscuits and mix with the melted butter. Put the biscuit into the cake tin and push down to form an even base, Cook in the oven for 5 minutes, remove and leave to cool. 4. In a bowl or mixer beat the cream cheese with the sugar, eggs and yolk, sour cream, flour, orange zest and vanilla seeds until fluffy. Now incorporate the orange juice mix well. 5. Pour into the cake tin on top of the biscuit base and bake for about 40 minutes. 6. Leave to cool and then remove from tin and decorate with the orange crisps and fresh orange slices.