A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Hey there, and welcome back, friends.

You are in for a zesty treat!

Is there anything more gorgeous than blood orange? Its vibrant colors get me every time! I always look forward to blood orange season, and I’ve made many blood orange recipes over the years like my Blood Orange Cocktail, Blood Orange Coconut Marshmallows, Blood Orange Walnut Macarons, and Blood Orange Moscow Mule.

As a baker, I’ve made a lot of cheesecakes over the years. I’m always looking for inspiration; today, I found it in blood oranges. I felt it was time to make my spin on a blood orange cheesecake.

This cheesecake’s velvety smooth texture and bright, citrusy taste will transport you to food heaven with every bite.

I used a vanilla wafer crust instead of a traditional graham cracker crust for this winter citrus cheesecake. The rich vanilla flavor compliments the citrus flavor of the cheesecake filling.

I wanted the cheesecake filling to have the right blood orange flavor, so I added plenty of zest and freshly squeezed juice. A little bit of salt in the filling brightens the citrus flavor. Then, I topped the cheesecake with a light layer of whipped cream and whipped cream swirls and slices of blood orange to turn it into a stunning masterpiece.

Ingredients

• vanilla wafers
• unsalted butter
• granulated sugar
• a blood orange
• some cream cheese
• all-purpose flour
• heavy cream
• kosher salt
• pure vanilla extract
• a few eggs
• powdered sugar

How to Make Blood Orange Cheesecake

Preheat the oven and wrap the outside of a springform pan with two foil sheets.

Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist. Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.

Bake the crust until lightly golden. Let cool while you prepare the filling, and reduce the oven temperature.

To make the cheesecake filling, combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant, and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy. Add flour, heavy cream, salt, orange juice, and extracts.

Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.

Pour the filling into a springform pan with the crust. Place the springform pan into a much larger baking pan (I like using a roasting pan).

Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan. Bake for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake for 45 minutes.

Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.

The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form. Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly. Chill for a few hours before serving.

How to Store

Store the cheesecake in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Unthaw on a plate at room temperature or in the fridge.

More Winter Citrus Recipes

• Winter Citrus Cupcakes
• Blood Orange Meringue Pie
• Blood Orange Chocolate Cupcakes
• Blood Orange Mimosa Cake
• Blood Orange Chocolate Truffle Torte

What do you think of this citrusy cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy winter baking, friends!

Blood Orange Cheesecake Recipe

Print

Yield: serves 8-10

Blood Orange Cheesecake

A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Prep Time 30 minutes

Cook Time 1 hour 55 minutes

Additional Time 8 hours

Total Time 10 hours 25 minutes

Ingredients

FOR CRUST:

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• 2 ½ cups vanilla wafers
• 5 tablespoons unsalted butter, melted

FOR THE FILLING:

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• 1 cup granulated sugar
• zest of one blood orange
• 24 ounces (3 packages) cream cheese, softened at room temperature
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• ¼ teaspoon kosher salt
• juice of one blood orange
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature

FOR TOPPING:

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• 1 cup heavy cream, cold
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two foil sheets.
2. Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist.
3. Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.
4. Bake crust for 10 minutes or until lightly golden. Let cool while you prepare the filling.
5. Reduce oven temperature to 325 degrees F.
6. Combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 -3 minutes.
7. Add flour, heavy cream, salt, orange juice, and extracts. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
8. Pour filling into springform pan with crust.
9. Place the springform pan into a much larger baking pan (I like using a roasting pan). Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan.
10. Bake at 325 degrees F for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake in the oven for 45 minutes.
11. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
12. The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form.
13. Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly.
14. Chill for 1-2 hours before serving.
15. Store leftovers covered in the refrigerator.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 649Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 168mgSodium: 595mgCarbohydrates: 48gFiber: 1gSugar: 35gProtein: 19g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blood Orange Cheesecake appeared first on A Classic Twist.

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The post Winter Citrus Cupcakes with Blood Orange Buttercream appeared first on A Classic Twist.

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The post Winter Citrus Cake appeared first on A Classic Twist.

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The post Orange Chiffon Cake with Pistachio-Cardamom Swirls appeared first on A Classic Twist.

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Welcome to A Classic Twist, a community for home cooks who truly love to cook and bake and where you will find everyday classic recipes with bold twists and flavors.

Like I mentioned earlier in the week, this change is centered around YOU and the community we’ve built here over the past five years. To ensure this space is helpful to you and delivering the right content, I’ve re-defined the community focusing on the recipes YOU have asked for.

What can you expect going forward?  Sweet and Savory recipes along with how-tos to help you learn new techniques. aka, the same great recipes plus more! I truly think this new chapter will enable us all to be the creative kitchen experts we aspire to be.

I look forward to hearing your thoughts and/or any questions you may have about this change.

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The post Blood Orange Meringue Pie with a Coconut Crust appeared first on A Classic Twist.

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The post Blood Orange Vanilla Martini appeared first on A Classic Twist.