Blood Orange Cheesecake Recipes

Steps:

• Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
• Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
• In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
• Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
• Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
• Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
• To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

Steps:

• Preheat the oven to 350 degrees F.
• Fit a parchment circle into the bottom of a 7-inch springform pan.
• CRUST:.
• Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
• Stir in melted butter with a fork until crumbs are moistened.
• Press into bottom of pan, and bake for 10 minutes.
• CHEESECAKE:.
• Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
• In a small, heavy saucepan, beat egg yolks until smooth.
• Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
• Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
• DO NOT ALLOW TO BOIL!
• Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
• Set custard aside.
• Place drained ricotta in the bowl of a food processor, and process until smooth.
• Add cream cheese, and process again until smooth.
• With machine running, add warm custard, and process just long enough to combine.
• Transfer to a bowl, and fold in whipped cream.
• Pour mixture into the prepared pan, cover, and chill overnight.
• Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
• Chill for 1 hour, or until glaze is set.
• To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
• Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
• CANDIED BLOOD ORANGE SLICES:.
• Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
• Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
• Add orange slices in 1 layer; simmer until transparent, about 1 hour.
• Using a slotted spoon, transfer to a wire rack to cool.
• BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
• In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
• Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
• Remove from heat. Stir in softened gelatin.
• Cool to lukewarm, and pour over cake.

Steps:

• Preheat oven to 350°F.
• For the crust, melt butter and add to crumbs.
• Mix well and press into a ten-inch springform pan.
• Bake for about 8-10 minutes until slightly golden.
• Let the crust cool.
• Beat together cream cheese and sugar until smooth.
• Add citrus zest and juice. Mix well.
• Add eggs, one at a time, combining well after each addition, but not too vigorously.
• Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
• Remove from oven and run a sharp knife around the sides, but do not remove ring.
• Cool 15 minutes on the counter.
• Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
• Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
• Chill completely. Remove ring and serve.

Steps:

• Preheat oven to 350F. For the crust, melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool. Beat together cream cheese and sugar until smooth. Add citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly. Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter. Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature. Chill completely. Remove ring and serve.