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Blood Orange Cheesecake

Recipes for Home and Restaurant

by Nadine Lloyd

Blood Orange Cheesecake Recipe by Nadine Lloyd


(Serves 6-8)


  • 1 packet ginger biscuits (cookies)

  • 85g (3 oz) butter – melted

  • 1 teaspoon blood orange rind

  • 1 tablespoon blood orange juice


  • 2 teaspoons gelatine

  • 2 tablespoons water

  • 250g (8.8 oz) cream cheese

  • 250g (8.8 oz) sour cream

  • ½ cup caster sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon blood orange rind

  • 2 tablespoons blood orange juice

  • Blood orange slices

  • ¼ cup orange marmalade



Line a spring-form tin with baking paper. 

Blitz the ginger biscuits (cookies) into crumbs and place in a medium-sized bowl.

Add the melted butter, orange rind, and orange juice to the crumbs. Stir until well combined.

Press the mixture into the tin, (allowing it to go partway up the sides). Allow to set in the refrigerator for 10 minutes.


In a jug, combine the gelatine and water to create a paste, then set aside.

In a medium-sized bowl, beat the cream cheese until soft.

Add the sour cream, caster sugar, vanilla extract, orange rind, and orange juice.

Beat until creamy.

Place the jug with the gelatine into a bowl of hot water.

Stir until melted.

Add the melted gelatine to the creamy filling.

Mix until well combined.

Spoon the filling evenly into the base.

Refrigerate for 20 minutes.

Carefully remove the cheesecake from the tin.

Melt the marmalade over low heat.

Brush the melted marmalade over the orange pieces to give a nice glossy effect.

Arrange thin slices of glazed blood orange on top of the cheesecake.

Chill and serve cool.

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