Blood orange season is here! It’s always such a bright spot in Winter, and I’ll never tire of cutting open the first blood orange of the season. One of the best things about trying to eat seasonally (besides the fact that everything tastes so much better!) is how special different fruits and veggies become! I find so much comfort and happiness in traditions and small, everyday celebrations. The entire routine of looking forward to when something will be available, the joyful surprise when it appears in stores, and then finally enjoying it at home is the best.

Find my previous blood orange recipes at the very bottom of this post!!

Now blood oranges aren’t just a pretty face…they have a unique taste too! A little more tart than an average orange, with notes of raspberry…so good. There are several different varieties out there (yes…my farmer roots are showing :P I definitely read up on the different kinds), and each has slightly different colour variations and sweetness levels. Can’t find blood oranges? Simply sub in a regular navel orange in!

blood orange cheesecake

recipe: Kelsey Siemens
yield: 9-inch cheesecake (use an 8-inch pan for a taller cheesecake)

crust

1 1/2 cups (150 g) chocolate baking crumbs (sub with any flavoured crumbs you like)

5 tablespoons (70 g) melted salted butter (if using unsalted, add a pinch of salt)

2 tablespoons granulated sugar

filling

3/4 cup (150 g) granulated sugar

1 tablespoon blood orange zest - about 1 orange (sub with any orange)

3 cups (680 g/24 oz) cream cheese - 3 packages - room temperature

1 teaspoon vanilla extract

3 tablespoons all purpose flour

1/4 cup blood orange juice - about 1 orange (sub with any orange)

3 large eggs - room temperature

topping

1 cup (240 mL) whipping cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla

1 blood orange - sliced thinly

directions

Preheat oven to 350 degrees F.

In a small bowl, stir the chocolate baking crumbs, melted butter, and granulated sugar together until well mixed. Press firmly into the bottom of a 9-inch spring form pan (can use an 8-inch for a taller cake, although the baking time may need adjusting). Bake crust for 8-10 minutes, or until fragrant. Set aside to cool, and reduce oven temperature to 260 degrees F.

Note: If you’d like the crumbs to come up the sides of the pan, you will need to double the crust ingredients.

In a small bowl, mix together the granulated sugar and orange zest. Use your hands to massage the zest into the sugar, until fragrant.

In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl), mix the room temperature cream cheese and granulated sugar together on medium low speed until completely smooth. Add vanilla extract, flour, and orange juice, and mix on low until just barely combined. Scrape down the sides and bottom of the bowl with a spatula. With the mixer on low, add the eggs one at a time, mixing until just combined each time. Try not to overmix at this step. Gently run a spatula through the batter, and try to press out any air bubbles. Scrape the batter into the cooled crust, and smooth out the top. Firmly tap the pan several times onto the counter, and you should see a few air bubbles pop on the top.

Bake the cheesecake at 260 degrees F for 50-60 minutes, or until the internal temperature reaches 150 degrees F. Turn off the oven, and allow to cool inside with the door cracked for 15 minutes. Transfer to a cooling rack for an hour or two, and once at room temperature, transfer to an airtight container in the fridge. Chill in the fridge for another 2 hours at least, before serving.

Directly before serving, whip whipping cream on high until soft peaks form. Add powdered sugar and vanilla, and continue to whip until incorporated.

Top chilled cheesecake with whipped cream, and orange slices if desired.

Keep leftovers store in the fridge in an airtight container for 2-3 days.