Hi. My name is Lindy, and I am a blood orange addict. As anyone with an addictive personality can tell you, when you want something, you find a way to have it, but it was not until I began baking that I became infatuated with blood oranges. As anyone else who is fascinated with a flavor, I am always trying to come up with new ways to use them in the kitchen.
As many bakers know, blood oranges are suitable for baking due to their extra tart flavor. Due to this, however, if you’re using them in a baked sweet, you really need to find a way to cut through that tartness. Obviously I love to bake, and I know that most of my recipes have been baked goods, but I’ve included this recipe because it shows a different technique to deal with blood oranges in a sweet dish and still get that beautiful tart flavor.
Candied Blood Orange
- 2 Blood Oranges
- 2 Cups of Sugar
- 2 Cups of Water
- Thinly slice blood oranges with a mandoline or sharp knife, leaving on the rind.
- Fill a small saucepan with water and blood orange slices. Heat on medium until boiling. Let the slices boil for two to three minutes. Drain the liquid.
- In the same saucepan add in the two cups of sugar and two cups of water. Bring to a boil, then reduce heat to a simmer. Allow the slices to simmer in the syrup mixture for at least 45 minutes, or until the white part of the rind is translucent.
- Once cooked remove slices and let cool on a cookie rack.
- 1 Sleeve of Chocolate Graham Crackers
- 5 Tablespoons of Butter, melted
- 32 Ounces of Cream Cheese
- 1 1/3 Cups of Sugar
- 1 Tablespoon of Vanilla Extract
- 1 Tablespoon of Fresh Lemon Juice
- 1 Cup of Cream
- 1/4 Cup of All Purpose Flour
For the crust:
- With a food processor, crush graham crackers until they are a fine consistency. Grease and line a tin spring form cheesecake pan.
- Fill the bottom with your graham cracker crumbs, then pour over melted butter. Mix the butter and crumbs, with you hands, fully incorporated.
- Push down, making sure then entire bottom of the pan is evenly covered.
For the Cheesecake:
- Preheat oven to 325 degrees Fahrenheit. While the oven heats, combine your cream cheese and sugar into a stand mixer. Mix on medium until the sugar is fully incorporated into the cream cheese.
- Add in your vanilla, salt, baking…..
- Add in your eggs, one at a time, being sure each egg is combined fully.
- Mix in your flour.
- Once smooth, pour mixture over crumb crust.
- Fill a large baking sheet with water, then gently place the cheesecake on the sheet. Very gently place the baking sheet into the oven.
- Let cook for at least one hour, or until the jiggle in the middle is slight.
- Once cooked, turn off the oven, and let the cheesecake cool in the oven leaving the oven door open, as this will prevent cracking on the top.
For the Cheesecake Topping:
- 1 Bar of Dark Chocolate (the kind for baking, not eating)
*It is your choice on how you want to use the chocolate. You can dip your candied oranges in the chocolate to coat, you can drizzle the chocolate over the oranges once they are on top of the cheesecake, or create a drip cake effect. The options are endless.
- Create a double boiler by heating water over medium in a small saucepan on your stove, then topping the saucepan with a metal bowl. Do not let the bowl touch the water.
- Once the water is boiling, add your broken up chocolate into the metal bowl
- Stir constantly until about halfway melted. Then remove the bowl from the water.
- Keep stirring until all of the chocolate has melted, and fully combined.
- Use the chocolate to decorate how you would like. Dipping the oranges…etc.
- Top the cheesecake how you would like, see pictures for reference.