Servings: 9
Blood Orange Cheesecake Squares - seasonal, citrusy and delicious, perfect for a winter gathering or any party.
For the cheesecake crust:
-
1½
cups
cookie crumbs of your choice
— (oreo or graham cracker)
-
3
tbsp
melted butter
For the cheesecake layer:
-
2 8
oz
packages cream cheese
— , softened at room temperature for 30 minutes
-
½
cup
sugar
-
1
tbsp
flour
-
2
large eggs at room temperature
-
2/3
cup
sour cream
-
1/2
tsp
vanilla extract
-
1/2 - 1
tsp
blood orange zest
For the blood orange gelee layer:
-
1/4
cup
blood orange juice
— (from about 3 small blood oranges)
-
juice from 1 lime
-
3
tbsp
sugar
-
4
tbsp
water
-
1 1/2
tsp
powdered gelatin
-
9
candied blood orange slices
For the crust:
-
Preheat oven to 325 F. Line a 8x8 inch baking dish with parchment paper.
-
In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish. Bake crust for 8 minutes, then cool completely.
-
Reduce oven temperature to 300F.
For the cheesecake layer:
-
In the bowl of a stand mixer, fitted with paddle attachment beat cream cheese for 3 minutes. Scrape the sides of the bowl. Add sugar and flour and beat for 2 more minutes. Scrape down the sides of the bowl.
-
Add eggs one at a time, beating to incorporate after each addition.
-
Add sour cream and mix until just combined. Add vanilla and orange zest and mix to combine.
-
Pour batter over the cooled crust and bake for 50 minutes, until the top is set and starting to lightly brown.
-
Turn the oven off and let the cheesecake cool down for 20 minutes inside. Remove from the oven and cool at room temperature, then refrigerate for at least 1 hour, before you add the gelee layer.
For the blood orange gelee:
-
In a small saucepan combine blood orange juice, lime juice, sugar and water. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes. Remove from heat.
-
Sprinkle gelatin over 1 tbsp cold water. Let it sit for 3-4 minutes, then warm up over a double boiler or in the microwave until it turns liquid.
-
Add gelatin to the blood orange mixture. Pour over the cheesecake layer and add blood orange slices on top.
-
Refrigerate for 2 more hours.
-
Slice into squares and serve.
Course:
Dessert
Cuisine:
American
Nutrition Information
Calories: 321, Fat: 20g, Saturated Fat: 11g, Cholesterol: 90mg, Sodium: 263mg, Potassium: 126mg, Carbohydrates: 30g, Sugar: 20g, Protein: 5g, Vitamin A: 720%, Vitamin C: 5.1%, Calcium: 69%, Iron: 1%