Everyone has their favorite go-to recipe. It tends to surface around special occasions and has been around for as long as they can remember. It's probably won them a few friends, helped to keep a few more, and is the most requested recipe by these friends. It is fail-proof, flexible, and--sigh--fattening.
I recently realized that this perfectly describes my citrus cheesecake recipe. It's absolutely my 'go-to' recipe. I've been making it for over ten years now and it has served probably hundreds of people at countless celebrations: graduations, baby showers, and birthdays galore.
Why on earth I haven't shared it with you yet is beyond me! Please forgive the delay--I haven't been holding out on you on purpose, really--and be sure to give this cheesecake a go.
My last post was so epic, I'll keep this one short and sweet.
Feel free to use whatever citrus you have on hand in this recipe I made this cheesecake with blood oranges, which are in season right now, but it's also lovely with limes, lemons, or clementines.
Blood Orange Cheesecake
makes a 10-inch round, serves between 8 and 16, depending on how generous you are.
1 1/4 cups graham cracker crumbs
1/3 cup butter
675 grams cream cheese
3/4 cup sugar
1/3 cup sour cream
zest and juice of one lemon
zest and juice of one blood orange (or regular orange)
5 large eggs, room temperature
1 1/2 cups sour cream
juice and zest of one blood orange
1/4 cup sugar
Preheat oven to 350F.
For the crust, melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool.
Beat together cream cheese and sugar until smooth. Add sour cream, citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter.
Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Chill completely. Remove ring and serve.