Orange Cheesecake Recipe

Preheat and prepare pan

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

Combine crumbs and sugar in a medium bowl. Stir in melted butter and salt until mixture holds together when pressed.

Press the crumb mixture 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 or glass.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring cream cheese to room temperature so it is very soft. In a large mixing bowl, beat the cream cheese on medium speed until smooth and free of lumps, 2–3 minutes.

Add 3 tablespoons granulated sugar and beat until combined. Scrape down the bowl.

Add vanilla extract, sour cream, and heavy cream; mix on low until incorporated.

Add eggs one at a time on low speed, mixing only until just combined after each addition to avoid incorporating air.

Whisk together cornstarch and kosher salt, then add orange zest and fresh orange juice to mixture. Fold or mix on low until the batter is uniform. Do not overmix.

Pour batter into cooled crust. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (160°C) in the center of the oven for 50–60 minutes until edges are set and center still slightly wobbly (it will continue to set while cooling). If you have a water bath: wrap the springform pan in foil and place it in a larger roasting pan; pour hot water around to come halfway up the side of the springform before baking for a creamier texture.

Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour. Then remove and cool to room temperature on a wire rack. Refrigerate at least 6 hours or overnight before topping with cremeux.

If using gelatin: sprinkle gelatin over 1 tablespoon cold water and let bloom 5 minutes.

In a medium saucepan, combine orange juice, orange zest, and half of the sugar (about 1/4 cup). Warm over medium heat until just simmering, then remove from heat.

In a bowl, whisk the egg yolks with the remaining sugar until smooth and slightly pale.

Temper the yolks by whisking in about 1/3 of the warm orange liquid to the yolks, then slowly whisk the yolk mixture back into the saucepan with the remaining warm orange liquid.

Return saucepan to low-medium heat and stir constantly with a silicone spatula or wooden spoon until the mixture thickens and coats the back of the spoon (about 3–5 minutes). Do not boil; keep it under a gentle simmer.

Remove from heat. If using bloomed gelatin, whisk it into the hot cremeux until fully dissolved. Stir in the chilled cubed butter a few pieces at a time, whisking until the sauce is glossy and smooth.

Strain the cremeux through a fine-mesh sieve into a bowl to remove zest and any cooked bits. Cover surface with plastic wrap to prevent skin forming and chill until just set, about 1–2 hours. Cremeux should be thick but spoonable.

When cheesecake has chilled, spoon or pipe a layer (about 3/4–1 cup) of orange cremeux over the top and spread evenly. Return to refrigerator while you finish the sorbet.

Make simple syrup: in a small saucepan combine water and sugar. Warm over medium heat, stirring until sugar dissolves. Remove from heat and stir in corn syrup (if using) and salt. Cool syrup completely.

Combine cooled simple syrup, blood orange juice, and lemon juice. Taste and adjust sweetness or acidity. Chill the mixture thoroughly in the refrigerator (at least 1 hour) — sorbet mixture should be cold before churning.

Churn the chilled mixture in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve texture (usually 20–30 minutes).

Transfer sorbet to a shallow airtight container and freeze at least 2 hours to firm up before serving.

Remove cheesecake from springform pan and slide onto a serving plate. If you prefer, dust the rim lightly with confectioners' sugar and sprinkle a little extra orange zest over the cremeux.

Scoop or pipe a quenelle (or small scoop) of blood orange sorbet onto each slice when serving. Garnish with a mint leaf and an additional small curl of orange zest per slice.

Keep leftover cheesecake refrigerated (up to 3 days). Store sorbet in the freezer (up to 2 weeks) and allow to soften a few minutes at room temperature before scooping.