Blood Orange Cheesecake

Hi friends,

I should be packing my suitcase right now. Instead, I’m sitting in front of my computer: Writing invoices & quotes, plan my must-see list for the holiday and type up this recipe for you – kinda like a ‘farewell’ gift to you. I also invite you to come follow me on Instagram (@frlzebra) and you can (sort of) take take part in our vacation. ♥

But I’m still here and have a delicious cheesecake for you topped with a generous amount of blood oranges! Super creamy, juicy & fruity – I love it! I might just try to take a slice with me in my suitcase but that would be very unwise… just think of all the crumbs on my clothes.

Blood Orange Cheesecake

Blood Orange Cheesecake

Yield: makes 1 cake (∅26cm)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Fruity, sweet & creamy - just what a perfect cake needs!


  • 65 g butter
  • 65 g sugar
  • 150 g flour
  • 8 g baking powder
  • 1 egg
  • 500 ml milk
  • 80 g custard powder (or swap for cornstarch and vanilla extract)
  • 200 g sugar
  • 800 g sour cream
  • 4 blood oranges (+ more for the topping)


  1. Make a custard from the milk, custard powder and sugar, then set it aside to cool.
  2. In the meantime, peel and fillet the blood oranges, then cut them into small pieces and set aside as well.
  3. Combine the flour, sugar, butter, egg and baking powder in a small bowl and knead until a smooth dough forms and press evenly into a greased springform pan (∅26cm) to create a thin base and sides.
  4. Now combine the cold custard with the sour cream and orange chunks and pour teh mixture into the mold. Bake in the preheated oven at 180° C (top/bottom heat) for about 60 minutes. Then let it cool completely and - preferably topped with fresh blood oranges - serve.


Tip: For the topping I have filleted some more blood oranges while catching all the juice. Then I briefly simmered the juice with some starch until it thickens - sweeten it to taste (or, as I did, leave it unsweetened) - and mixed it with the orange fillets. Top the cake with it and enjoy!

Do you have a holiday coming up soon? For me, this is the first real vacation since last autumn and I’m so looking forward to a bit of relaxation and a change of scenery. Sometimes you have to treat yourself, and as a self-employed I tend to do that way too rarely.

Stay sweet & HAPPY BAKING!

xx Kristin

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