Blood Orange Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and fine salt. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake for 8–10 minutes, until fragrant and set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

Bring cream cheese to room temperature for best texture. In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add granulated and brown sugar and beat until combined and slightly fluffy, scraping down the bowl as needed, about 1–2 minutes.

Beat in sour cream, heavy cream, vanilla extract, blood orange zest, and blood orange juice until incorporated. Add the flour and salt and mix briefly to combine.

With the mixer on low, add the eggs and extra yolk one at a time, mixing just until each is incorporated. Do not overmix; stop as soon as mixture is smooth. Scrape down the bowl and ensure no streaks remain.

Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and at least 2 inches up the sides to prevent leaks. Place the wrapped pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (165°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to reduce temperature shock. Then remove from the water bath and unwrap foil. Run a thin knife around the edge to loosen. Cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight, until fully set.

Place chopped milk chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat (steam and small bubbles around the edge), then remove from heat.

Pour hot cream over the chopped chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate. Add butter, corn syrup (if using), and salt. Stir gently from the center outward until smooth and glossy. If the sauce is too thick, stir in up to 1–2 teaspoons of warm cream to reach desired consistency. Keep warm or refrigerate and rewarm gently before serving.

Preheat the oven to 350°F (175°C) if not already hot. On a small baking sheet, toss pecans with melted butter, brown sugar, cinnamon, cayenne (if using), and salt until evenly coated.

Spread the pecans in a single layer and bake for 8–10 minutes, stirring once halfway through, until fragrant and caramelized. Watch carefully to avoid burning. Remove from oven and let cool; nuts will crisp as they cool. Break any large clusters into bite-sized pieces.

For the whipped cream, chill a mixing bowl and whisk (or paddle/beaters) for 10 minutes in the freezer if possible. Pour cold heavy whipping cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft-medium peaks form. Do not overbeat.

To serve, remove the chilled cheesecake from the springform pan and transfer to a serving plate. Spoon warm milk chocolate sauce over the top in a thin layer or drizzle decoratively. Scatter spiced pecans over the top and around the base for crunch.

Pipe or dollop whipped cream around the cheesecake and garnish with blood orange slices or segments. Finish with a light sprinkle of flaky sea salt if desired and additional blood orange zest for brightness.

Slice with a hot, dry knife wiped between cuts for clean slices. Serve chilled or at slightly cool room temperature with extra sauce on the side.