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 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 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.