orange cheesecake

This blood orange cheesecake is as delicious as it is beautiful. Blood oranges add a lovely tang and vibrant color to this classic cheesecake!

Blood Orange Cheesecake

boxes of cream cheese (room temperature (must be room temp))

sugar

salt

vanilla extract

eggs (room temperature)

heavy cream

graham crackers crumbs

unsalted butter, melted

¾ tsp unflavored gelatine

blood orange juice

cornstarch

Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.

In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.

Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.

Graham Cracker Crust Instructions

Turn the oven to 325 degrees and boil some water in a kettle for later

Beat cream cheese on medium (about 4 minuntil light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.

With the mixer running, add sugar and salt and continue to beat for another 4 mins.

Beat in the vanilla and add eggs one at a time, beating full after each addition.

Reduce speed to low and add heavy cream

Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.

(Add caramel and peanut butter sauce on top before baking… see below for recipe)

Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.

Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.

Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.

Cheesecake Filling Instructions

In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let sit until soft

In a small saucepan, bring sugar and 4 tablespoons juice to a boil.

Combine remaining 6 tablespoons juice and cornstarch in another small bowl.

Stir until dissolved and whisk into boiling orange juice.

Remove from heat. Stir in softened gelatin.

Cool to lukewarm, and pour over the cheesecake before it hardens

Blood Orange Glaze Instructions

Orange Cream Cheese Bars

vanilla cake mix (white, yellow, or butter work too)

butter, softened

(8 oz) package cream cheese, softened

eggs

orange zest,

orange extract

Preheat oven to 350°F and grease an 9x9-inch baking dish with nonstick spray.

In a medium bowl, mix together the crust ingredients, then press into the bottom of the prepared pan.

In a clean bowl, combine the cream cheese, powdered sugar, 2 eggs, orange zest, and orange extract and beat with a hand mixer until combined and smooth. Pour over crust.

Bake until mixture is set and crust is golden, 45 minutes to 1 hour. Center might be a little wobbly but it will set as it cools.

Garnish with orange zest, if desired, and slice and serve. Enjoy!

An unbaked cheesecake using cottage cheese.

Orange Cheesecake

water

g gelatine powder

butter

digestive biscuits crushed

orange

lemon

500 g cottage cheese

tbs caster sugar

No Bake Orange Creamsicle Cheesecake is a no bake dessert that is reminiscent of the nostalgic orange creamsicle popsicles with a creamy vanilla center and bright orange flavor. 

No Bake Orange Creamsicle Cheesecake

Golden Oreos

butter (melted)

box (3 oz) orange jello

heavy whipping cream

orange orange zest))

bars (8 oz each) cream cheese (room temperature)

Prepare a 9-inch springorm pan by spraying with nonstick cooking spray or greasing with softened butter. Set aside. 

Place the golden oreo cookies into a food processor, and pulse until the Oreos become fine crumbs. Slowly pour in the melted butter, while the processor is running at low speed, and pulse until all the cookie crumbs are coated in the butter and the mixture resembles wet sand. 

Firmly press the cookie crust into the prepared spring form pan. Use the bottom of a cup or measuring cup to ensure the crust if firmly packed. Place the crust in the freezer for 20 minutes. 

Make The Cookie Crust

In a small, heat-proof bowl, whisk together the orange-flavored jello and boiling water until the gelatin has completely dissolved. Set the bowl aside so it can cool to room temperate.* To speed this process up, place the bowl in the fridge to cool for about 5 minutes.

Orange Jello Mixture

In a medium bowl, using an electric mixer, or use a stand mixer with the whisk attachment - add the heavy whipping cream, 1/2 cup powdered sugar, and orange zest. Beat until stiff peaks form, about 5-6 minutes. Start at low speed and increase the speed as it thickens. 

Whipped Cream Mixture

In a separate large bowl, using an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla extract until well combined and smooth. 

Add half of the whipped cream mixture into the cheesecake mixture, and continue mixing on low speed until combined.Add the second half of the whipping cream into the cooled orange jello gelatin mixture, and gently stir it together until it&#39;s thoroughly combined and mixed well. 

Cheesecake Mixture

- Spread half of the cream cheese mixture into the crust.- Then pour in half of the orange jello mixture over the cheesecake.- Carefully spoon and spread the second half of the cheesecake filling over the orange jello mixture and spread it out slightly. It does not have to be a perfect layer, just make sure to spread it out without fully mixing it into the orange creamsicle layer below.- Pour the remaining orange gelatin mixture over top.Cover the springform pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight is best. 

Once the cheesecake has set, run a knife around the edge of the cheesecake, and carefully release the ring of the springform pan. Transfer the cheesecake to a platter or cake stand, garnish with whipped cream and cut orange slices (if wanted), and serve the cheesecake chilled.

Assemble The Cheesecake

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