Blood Orange Cheesecake w/Raspberry-Orange Swirl

9” cheesecake

 

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

3 Tbsp. sugar

1/3 cup melted unsalted butter

 

Cheesecake Filling:

2—8 ounce cream cheese, room temperature

2 eggs

3/4 cup sugar

Zest from two blood oranges

5 Tbsp. blood orange juice

3 Tbsp. heavy cream

1/4 cup sour cream (or Greek yogurt)

1 1/2 tsp. almond extract

 

Raspberry-Blood Orange Sauce for swirl/sauce:

2 tsp. cornstarch (or arrowroot)

1 Tbsp. water

2 cups fresh raspberries, crushed OR 3/4 cup seedless raspberry jam*

1/4 cup sugar

2 Tbsp. blood orange juice

extra raspberries for garnish

 

Prepare crust by combining the crumbs and sugar. Stir in the butter. Press into a 9” springform pan. Bring up about 1” on the sides.

 

For the filling: Put the sugar and zest in a bowl and press the zest into the sugar to blend the flavors. Add the remaining filling ingredients in a large bowl until blended and smooth. Pour into the prepared graham cracker crust.

 

Preheat the oven to 350 degrees. To make the swirl sauce: In a medium saucepan, blend the cornstarch and water. Add the crushed raspberries. Sir in the sugar and juice. Heat on medium heat, stirring constantly until the sugar dissolves and the sauce just comes to a boil. Boil for 1 minutes. Remove from heat and cool slightly. Press through a strainer to remove the seeds. Spoon onto the top of the cheesecake in strips. Run a knife in one inch lines one way and then the other to form swirls.

 

Bake for 20 minutes or until set. Chill for at least 3 hours before serving. Serve with whipped cream and fresh raspberries for garnish.

 

*If you would like to substitute raspberry jam, melt the jam on low heat. Stir in the blood orange juice and stir until smooth. Then follow directions for spooning the jam on top of the cheesecake.