Blood orange cheesecake
I’ve found blood oranges extremely beautiful, there’s something about that vibrant red color that always gets me, and as you may know, they happen to be in season.
Here’s the recipe:
For the crust:
2 cups blood orange cake chunks
3 tbsp melted butter
Preheat the oven to 350°.
Cut up blood orange cake into chunks workable for a food processor and add them to the bowl. More than 2 cups are fine but don’t go overboard.
Pulse the cake a few times until the chunks are mostly broken down into crumbs.
Drizzle the melted butter over the crumbs and pulse a few times to thoroughly combine.
Lightly but purposefully press the crumbs into a pie dish and bake for about 15 minutes. The crust will not be crispy.
for the filling:
2 packages of cream cheese, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp blood orange juice
pinch of salt
1 1/2 blood orange cut into slices.
Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer.
Once smooth and well combined, beat in the vanilla, juice, and salt. Spread over the cooled crust.
Rinse, cut, and pat the blood orange dry with a paper towel. Place them on top of the filling.
Best served on the day of making. Cover and keep refrigerated until ready to serve