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Blood Orange Cheesecake

Recipe photo courtesy of Jonathan Lovekin

Ricotta cheese makes this lighter and less rich than a standard cheesecake.

Source: Martha Stewart Living, April/May 1994
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  • Love_Z
    17 APR, 2017
    I made this for Easter. It was not difficult, but it took a long time. I started on Friday (draining the ricotta and making the candied slices), continued on Saturday (making the actual cheesecake), and finished on Sunday (making the glaze for the top). It turned out lovely and it tasted great. But, it was not as high as the one shown in the picture. I used a 9" pan instead of 8" -- I know this contributed to the height. But even an extra inch diameter would not have brought it to the same heigh as the picture. I would almost consider doubling the filling next time...
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  • CCCatLake Lanier
    3 SEP, 2012
    I followed the recipe to the T...the family loved it and commented that it was fluffy and light! And it does taste like a Dreamcycle! I waited all summer for the blood oranges to come in and next time I may just use less expensive oranges and add food coloring to the glaze!
    Reply
  • Jr_Martha
    4 FEB, 2012
    If you love custard, you'll love this cheesecake: that is exactly what it tasted like. For this recipe I used passionfruit juice instead of blood oranges and drained the ricotta overnight and it set perfectly only after a few hours (I cut the recipe in half to test it, which is why it set so quickly I think). For those who are planning on skipping the draining process, try placing it in many layers of cheese cloth, creating a ball and squeezing as much moisture out as possible.
    Reply
  • AllAroundBaker
    15 AUG, 2010
    This came out very creamy and it tasted like an orange and cream drink. I didn't drain the ricotta cheese but it still held together pretty well after a few hours in the fridge.
    Reply
  • Genevieve_
    30 JUL, 2010
    This cheesecake has become a staple at any and all holidays - easy to make and delicious even the youngest additions to my family enjoy a slice. The biggest keys here are you HAVE to drain the ricotta or else it wont set and the being sure you cook the custard enough. Also I always double the blood orange glaze and in the summer Ive made tangerine, grapefruit and lemon variations all of which are delicious!
    Reply
  • Genevieve_
    30 JUL, 2010
    This cheesecake has become a staple at any and all holidays - easy to make and delicious even the youngest additions to my family enjoy a slice. The biggest keys here are you HAVE to drain the ricotta or else it wont set and the being sure you cook the custard enough. Also I always double the blood orange glaze and in the summer Ive made tangerine, grapefruit and lemon variations all of which are delicious!
    Reply
  • henna429
    7 JUL, 2010
    I made this cheesecake but it didn't come out like the way in the picture. It was too hot and the cake didn't set properly even though the cake has been in the refigerator for a day and half. I even tried putting it in the freezer so that it can set but it didn't work. This is one of the recipes I wont be using again.
    Reply

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