It’s blood orange season in Australia. The best time of the year since it’s also beginning to look like spring. How bloody amazing are blood oranges! I wish they didn’t have such a short season and I could come up with a hundred recipes. That may be difficult but this one recipe of Blood Orange Cheesecake makes up for everything. It is absolutely DIVINE to taste.

This is a baked cheesecake with a biscuit crust a blood orange infused filling and blood orange jelly on the top made from freshly squeezed oranges. The smooth and creamy filling is balanced out beautifully by the strong citrus notes in the jelly. And for an outcome so amazing, there is barely any effort. All the layers can be made ahead and assembled later. The cheesecake takes a bit of time in the oven (first cooking, then cooling) and you need loads of patience to not slice it already.
Needless to say, if blood oranges are not in season, you could go with regular oranges. The only thing to be mindful of is the sweetness of your oranges. Adjust the sweetness in the jelly as required.

Blood Orange Cheesecake
Makes an 8 inch (20 cm) round cheesecake

Cheesecake
250 g digestive biscuits
150 g butter, melted
500 g cream cheese, room temperature
1/2 cup sour cream
1 cup castor sugar
3 eggs
1 tsp vanilla extract
zest and juice of 1 Blood Orange
whipped cream, to decorate
dehydrated blood orange slices, to decorate

Blood Orange Jelly
Freshly squeezed juice of 4 l...