Blood orange cheesecake

Blood orange cheesecake


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About this recipe: This gorgeous no bake, egg free and gelatine free blood orange cheesecake is a show stopper and just as amazing to eat as it is to look at. A bit more like a dense mousse than a cheesecake in texture, but utterly heavenly nonetheless.


Serves: 10 

  • 200g digestive biscuits, crushed
  • 85g unsalted butter, melted
  • 600g cream cheese
  • 150ml double cream
  • 2 tablespoons Cointreau® orange liqueur
  • 150g golden caster sugar
  • 3 blood oranges
  • 2 tablespoons marmalade

Prep:20min  ›  Cook:15min  ›  Extra time:6hr setting  ›  Ready in:6hr35min 

  1. In a bowl, combine the crushed digestives and the melted butter and mix well. Press into the base of a 23cm springform cake tin using the back of a spoon. Place in the fridge to chill while you work on the filling.
  2. In a bowl, whisk together the cream cheese, double cream, orange liqueur and caster sugar. Zest the 3 blood oranges (reserve 2 oranges for slicing) and add this to the cream mixture. Remove the base from the fridge and spoon the filling over the base then smooth the top. Chill in the fridge for 6 hours until well set.
  3. To make the topping, slice 2 of the blood oranges thinly and cut away any excess pith. Place in a large frying pan along with the marmalade and cook over a low heat until the oranges develop a nice shine but do not allow to brown, about 10 minutes. Allow to cool.
  4. Remove the cheesecake from the fridge and arrange the glazed orange slices in a pleasing pattern over the top. Serve.

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