This time of year might be dreary, cold and depressing, but there’s one thing I love about February: blood oranges! These delicious fruits are only in season from January to February so I like to take advantage of them while they are at their best!
I decided to try a little baking experiment with them this weekend and make a ‘Blood Orange Cheesecake’ with a rich chocolate topping. The recipe is foolproof so even if you’ve never made a cheesecake before, this one is super easy! At other times of year you can simply substitute the blood oranges for regular ones and it’ll be just as good!
Blood Orange Cheesecake
Easy | Cook: 40 minutes | Serves 10-12
- 225g digestive biscuits
- 100g butter
- 250g mascarpone
- 500g soft cheese
- 2 eggs, plus 2 egg yolks
- Zest and juice of 3 blood oranges
- 5 tbsp plain flour
- 150g caster sugar
For the topping:
- 100g dark chocolate
- 150ml double cream
- 1 tbsp butter
- Preheat the oven to 180C. Put the digestives in a food processor and blitz to a fine crumb, or put them into a zip-lock bag and bash with a rolling pin.
- Melt the butter, then add to the biscuits and mix together. Tip into a lined 23cm springform cake tin and press to create an even base, then chill in the fridge.
- Combine the rest of the filling ingredients in a large bowl, then whisk until smooth.
- Pour the mixture onto the chilled base, smoothing the top with a spatula or spoon.
- Bake in the oven for 35 minutes, then turn off the oven and leave to cool inside.
- While the cheesecake is cooling, make the ganache. Heat the cream in a saucepan until just boiling, then remove from the heat and add the chocolate. Leave to stand for a minute, then mix until smooth and glossy, then stir in the butter.
- Take the cooled cheesecake out of the oven, then pour the ganache over, smoothing the top to create an even layer. Place in the fridge for an hour to set.
- When ready to serve, top with slices of blood orange and serve in slices with fresh cream, if you like.
This is a lovely, rich cheesecake that packs a citrussy punch. It can be made a day in advance so it makes a great crowd pleaser if you’re having guests over!