February 10, 2014 by dgarnett2013
Blood orange cheesecake: Cake Days by The Hummingbird Bakery – adapted by DG
For the biscuit base:
- 220g digestive biscuits
- 100g unsalted butter
- 1/2 tsp finely grated blood orange zest
For the cheesecake topping:
- 700g full-fat cream cheese
- 100g ricotta cheese
- 120g caster sugar
- 2 tabs finely grated blood orange zest
- 3 large eggs
For the orange jelly:
- 160ml blood orange juice, drained (about 3 oranges)
- 2 leaves gelatin
Line the base of a 20cm cake tin with baking parchment.
In a food processor, blitz the digestive biscuits into fine crumbs. Alternatively, place the biscuits in a plastic bag, seal it closed and crush with a rolling pin.
Pour the biscuits crumbs into a bowl, add the melted butter and orange zest and mix together with a spoon.
Tip the mixture into the prepared tin, pressing it into the base with the back of the spoon and leave in the fridge for 20 – 30 minutes to cool and set.
Meanwhile, preheat the oven to 160 degrees C.
Cheesecake: Using a freestanding electric mixer with the paddle attachment or hand-held electric whisk, beat together the cream cheese, ricotta, sugar and orange zest until smooth. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to incorporate every last bit of the mixture.
Pour the cheesecake on to the chilled biscuit base and place in a roasting tin (put tin foil round tin to keep water out of tin) and fill with water, to create a water bath.
Bake in the oven for approx. 40 minutes or until the cheesecake is a light golden colour, especially around the edges, and firm to the touch, with only a slight wobble in the middle. Allow the cheesecake to cool down to room temperature while still in the tin, and then place in the fridge to set for a few hours or preferably overnight.
An hour or so before serving, make the orange jelly to go on top of the cheesecake. In a small saucepan, gently heat the orange juice and then remove from the hob. Soften the gelatin leaves in a bowl of cold water then drain and dissolve the softened gelatine in the warm orange juice.
Allow the jelly to cool slightly before pouring over the cheesecake, then place in the fridge to set for approx. 1 hour. Carefully remove from the tin before serving.
Blood oranges must mean forced hyacinths.