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A slice of baked cheesecake decorated with a candied blood orange slice with fresh raspberries on a black and white plate

Blood Orange Cheesecake

This creamy baked cheesecake with caramelised blood orange slices is a simple but stunning dessert that's perfect for making the most of blood orange season. 
Course Dessert
Cuisine American
Keyword blood orange cheesecake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 590kcal
Author Nickki Thompson


  • 200 g digestive biscuits crushed into fine crumbs
  • 100 g butter
  • 600 g full fat cream cheese at room temperature
  • 250 g mascarpone cheese at room temperature
  • 4 large eggs separated
  • 200 g caster sugar
  • Finely grated zest of two blood oranges
  • 2 tsp vanilla extract
  • For the caramelised blood oranges
  • 3 blood oranges
  • 100 g caster sugar
  • 100 ml water
  • 2 cardamom pods bruised (optional)


  • Preheat the oven to 180C/160Fan.  Grease and line the base and sides of a 23cm round springform cake tin, making sure that the baking parchment rises 4-5 cm above the rim.  This cheescake will rise quite significantly in the oven, so it's important that you do this! 
  • Melt the butter in a small saucepan.
  • Pour the butter over the crushed biscuits and stir well to mix. The crumbs should have the consistency of damp sand.
  • Press the crumbs into the base of the cake tin, pressing the crumbs slightly up the sides of the tin. Place in the preheated oven and bake for 10 minutes. Remove from the oven and set aside while you get on with the filling. Reduce the oven heat to 150C/130Fan.
  • Place the cream cheese and mascarpone in a mixing bowl. Beat for 2 minutes until smooth and creamy. Add the sugar, egg yolks, orange zest and vanilla and beat until the mixture is smooth. In a separate bowl, whisk the egg whites until the form firm peaks. Gently fold the egg whites into the cheesecake mixture until smooth.
  • Pour into the tin and bake for 70-80 minutes or until the cheesecake is lightly golden around the edges and the centre is only just firm. The cheesecake should still have a "wobble".  Turn off the oven, open the oven door and leave the cheesecake in there for
  • at least one hour
  • .  Bring the cheesecake to room temperature, wrap in cling film and place in the fridge for at least 4 hours.
  • Using a sharp knife, carefully slice the blood oranges. Place the water and sugar in a heavy baased medium saucepan. Place the pan on a low heat and let the sugar dissolve, swirling the pan from time to time. When the sugar has completely dissolved, turn the heat to medium, add the cardamom pods and cook until the mixture has reduced and is syrupy. Reduce the heat to the lowest setting and add the sliced oranges, a few at a time without overcrowding the pan. Cook the oranges in the syrup for about 2-3 minutes, then remove the oranges from the pan and place on a heatproof plate. Pour the blood orange syrup into a jug.
  • When you're ready to assemble the cheesecake, unclip the springform and carefully remove the base (I use a long handled palette knife)
  • Set the cheesecake on a serving plate. Decorate with the caramelised blood oranges and when you're ready to serve, pour some of the beautiful orange syrup over the cheesecake. 


I like to serve some fresh fruit alongside this cheesecake - raspberries and blueberries work really well here.