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serving a slice of cheesecake with blood orange slices on top

Blood Orange Cheesecake

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 69 minutes
  • Total Time: 5 hours 49 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

For the crust:

For the filling:

  • 3 (8oz) bricks cream cheese, room temperature
  • 2/3 cups preferred 1:1 sweetener (I used Lakanto monkfruit sweetener)
  • 1/3 cup sour cream (full fat), room temperature
  • 1/2 cup fresh blood orange juice, strained and room temperature
  • 2 tbsp blood orange zest, room temperature
  • 1 pinch sea salt
  • 3 large eggs, room temperature

For the topping:

  • 1 cup sour cream, full fat
  • 1 tbsp fresh blood orange juice, strained
  • 23 tsp preferred 1:1 sweetener (I used Lakanto monkfruit sweetener)

Instructions

For the crust:

  1. Preheat oven to 350 degrees F (177 C).
  2. Line a 9-inch springform pan with a round of parchment paper, if desired. This is not absolutely necessary, but it does make it easier to remove the cheesecake from the pan later. I also like to wrap the outside of the pan in tinfoil, just in case there is a small leak in your pan. Again, this is optional.
  3. Add all ingredients for the crust directly in the bottom of the springform pan, combining by hand until well-mixed. Press the crust firmly into the bottom of the pan until reasonably even and compact.
  4. Bake crust for 10-14 minutes. I like to check the crust after the first 10 minutes, and them continue to bake in 2-minute increments until the crust begins to brown slightly.
  5. Cool on the countertop and reserve to the side for later.

For the filling:

  1. Once the ingredients have come to room temperature, combine cream cheese, 1:1 sweetener, sour cream, blood orange juice, blood orange zest, and salt until just combined. You may do this completely by hand or use a food processor, stand mixer, or hand mixer on the lowest setting. Be careful not to overbeat the mixture. You do not want to add excess air to the filling.
  2. Add eggs in last, one at a time until combined. Again, only mix until combined adequately, but no further.
  3. Pour filling into your pan with the cooled crust.
  4. Bake for 45 minutes, then turn oven off. Continue to bake an additional 10 minutes with the door closed and the oven off.
  5. Once the final 10 minutes is up, prop the oven door open slightly to vent some air. Allow the cheesecake to remain in the oven for an additional 30 minutes while the oven cools.
  6. Remove the cheesecake from oven and allow to cool to room temperature completely before adding the topping.

For the topping:

  1. Mix the sour cream, blood orange juice, and 1:1 sweetener by hand until well-combined and even in color.
  2. Spread the topping evenly over the top of the cheesecake.
  3. Refrigerate cheesecake until ready to eat.


Nutrition

  • Serving Size: 1 slice (1/12 of recipe)
  • Calories: 444
  • Sugar: 5 g
  • Sodium: 269 mg
  • Fat: 40 g
  • Saturated Fat: 18 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 144 mg