Blood Orange Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">700g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">150ml sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 blood oranges</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the blood orange compote:</li><li class="ingredients-single-item">4 medium blood oranges</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp cornflour (cornstarch) mixed with 2 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Zester/microplane</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Double-wrap the outside of your springform pan with heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This crucial step prevents water from seeping into your cheesecake during baking in the water bath, which helps achieve that perfect, crack-free surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Mix thoroughly with the melted butter and sugar until it resembles wet sand. Press this mixture firmly into the base of your prepared springform pan, using the back of a spoon to create an even, compact layer. Bake for 10 minutes until lightly golden, then remove and cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the blood orange compote by first zesting two oranges and setting the zest aside for the filling. Segment all four blood oranges over a bowl to catch the juice, removing all pith and membranes. Roughly chop the segments. In a saucepan, combine the orange segments, juice, sugar, and water. Bring to a simmer over medium heat and cook for 5 minutes until the oranges begin to break down. Add the cornflour slurry and continue simmering for 2-3 minutes until thickened. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, beat the cream cheese in a large bowl using an electric mixer on medium-low speed until completely smooth with no lumps (about 2 minutes). This is crucial for a silky-smooth texture - lumps now will remain lumps later! Gradually add the sugar and continue beating until incorporated. The mixture should be smooth but not overly aerated, as too much air can cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing gently after each addition just until incorporated. Overbeating introduces air that can cause the cheesecake to rise too quickly and then collapse. Gently fold in the sour cream, vanilla extract, reserved blood orange zest, and flour until just combined. The flour helps stabilize the mixture and prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour two-thirds of the cream cheese mixture over the cooled base. Dollop half of the blood orange compote in spoonfuls across the surface. Add the remaining cream cheese mixture, then dollop the remaining compote on top. Use a skewer or knife to create beautiful swirls, being careful not to overmix.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place your wrapped springform pan in a large roasting tin and pour in enough hot water to come halfway up the sides of the cheesecake pan. This water bath creates gentle, even heat and helps maintain moisture in the oven, resulting in a silky texture with minimal risk of cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The cheesecake will continue to set as it cools. If you notice it browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that can cause the surface to crack. After an hour, remove from the water bath, peel off the foil, and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the cheesecake for at least 6 hours, preferably overnight. This setting time is non-negotiable—it allows the flavors to meld and the texture to develop fully. Before serving, run a warm knife around the edge of the pan before releasing the springform. Garnish with additional blood orange segments or zest if desired. For the cleanest slices, dip your knife in hot water and wipe dry between each cut.</li></ol>