Blood Orange Cheesecake

Introduction

This cheesecake perfectly marries the deep, berry-like notes of blood oranges with the classic richness of a baked cheesecake. The addition of a caramelised blood orange and cardamom topping creates a stunning, glossy finish that’s as beautiful as it is delicious. You’ll love the contrast between the creamy, citrus-infused filling and the zesty, aromatic topping.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes (plus cooling & chilling)
• Servings: 10

Ingredients

• 200 g digestive biscuits, crushed into fine crumbs
• 100 g butter
• 600 g full fat cream cheese, at room temperature
• 250 g mascarpone cheese, at room temperature
• 4 large eggs, separated
• 200 g caster sugar
• Finely grated zest of two blood oranges
• 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• FOR THE CARAMELISED BLOOD ORANGES
• 3 blood oranges
• 100 g caster sugar
• 100 ml water
• 2 cardamom pods, bruised (optional)

Instructions

1. Preheat your oven to 160°C (140°C fan). Grease and line the base of a 23cm springform cake tin.
2. Melt the butter and mix it thoroughly with the digestive biscuit crumbs. Press the mixture firmly into the base of the prepared tin. Set aside.
3. In a large bowl, beat the cream cheese, mascarpone, 200g caster sugar, blood orange zest, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) together until completely smooth and combined.
4. Beat in the egg yolks, one at a time, until fully incorporated.
5. In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the whisked egg whites into the cream cheese mixture in two batches, being careful not to knock out the air.
6. Pour the filling over the prepared biscuit base. Bake for 1 hour 20 minutes, or until set but with a slight wobble in the centre. Turn the oven off, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour. Then remove and cool completely at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.
7. For the caramelised blood oranges, slice the 3 blood oranges into thin rounds, removing any pips. Place the 100g sugar and 100ml water in a wide frying pan over medium heat. Stir until the sugar dissolves, then add the cardamom pods (if using) and bring to a simmer.
8. Add the blood orange slices in a single layer and simmer gently for 15-20 minutes, turning occasionally, until the oranges have softened and the syrup has thickened and become glossy. Carefully remove the orange slices and set aside on a plate. Discard the cardamom pods.
9. Arrange the caramelised blood orange slices on top of the chilled cheesecake and brush or spoon over some of the remaining syrup. Serve chilled.

Variations

• No-Bake Version: Skip the egg separation. Simply beat all filling ingredients together until smooth, then fold in 300ml of softly whipped double cream. Set in the fridge.
• Individual Servings: Divide the mixture among 10 lined muffin tins or small jars, adjusting the baking time down to 25-30 minutes.
• Different Citrus: Swap blood oranges for regular oranges, clementines, or ruby grapefruit for a different flavour profile.
• Savory Accent: Serve each slice with a small sprinkle of flaky sea salt and cracked black pepper to heighten the sweet, citrus flavours.

Tips for Success

• Ensure all dairy ingredients are at room temperature to prevent a lumpy batter and ensure even baking.
• When folding in the egg whites, use a gentle, cutting-and-folding motion with a large metal spoon or spatula to retain as much air as possible.
• Always use a springform tin for easy removal, and run a knife around the edge of the cheesecake *before* chilling to prevent cracking.
• To get clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

FAQ

Can I make this gluten-free?

Yes, simply use a gluten-free biscuit alternative to the digestive biscuits.

What can I use instead of mascarpone?

An equal amount of additional full-fat cream cheese can be used, though the texture will be slightly denser and less rich.

My egg whites won’t whip. What happened?

Ensure your bowl and beaters are completely clean and free of any grease or yolk, as fat will prevent the whites from whipping properly.

Do I have to use the cardamom?

No, the cardamom is optional. It adds a lovely aromatic note, but the caramelised oranges are still delicious without it.

Why did my cheesecake crack?

Overmixing after adding the eggs, a sudden temperature change, or overbaking are common causes. The slow cooling in the oven helps prevent this.

Can I prepare this ahead of time?

Absolutely. The cheesecake base (without the topping) can be made and chilled 1-2 days in advance. Prepare the caramelised oranges and assemble on the day of serving.