Can I use regular oranges if I can't find blood oranges?

While blood oranges offer a unique flavor and color, you can substitute with regular oranges. The taste will be slightly different, but still delicious. Remember to adjust sugar, you might need a bit less.

What kind of olive oil should I use?

Use a good quality extra virgin olive oil with a fruity, mild flavor. Avoid using a very strong or peppery olive oil, as it can overpower the other flavors.

How do I prevent my cheesecake from cracking?

The water bath is crucial for preventing cracks. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door ajar.

Can I make this cheesecake gluten-free?

Yes, you can use gluten-free graham crackers for the crust. Just make sure to check the label to ensure they are certified gluten-free.

How long will the cheesecake last in the refrigerator?

The cheesecake will last for up to 5 days in the refrigerator, stored in an airtight container.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.

slice of blood orange olive oil cheesecake on a white plate

Cheesecake recipes

Name: Blood Orange Olive Oil Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 8 h 30 min
Yield: 8
Cuisine: Baked-Desserts
Ingredients: 1 1/2 cups Graham crackers; 5 tbsp Unsalted butter, melted; 1 1/4 cups Granulated sugar; 24 oz Cream cheese, softened; 1/4 cup Olive oil; 2 Blood oranges; 2 Large eggs; 2 Large egg yolks; 1/2 cup Sour cream

blood orange olive oil cheesecake

By:

GuideMyRecipe

Published:

28 Sept 2025

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Okay, let's be real, cheesecake is already pretty amazing. But this cheesecake? This one hits different, as the kids say. The subtle bitterness of blood orange plays so well with the creamy cheesecake and fruity, yet nutty olive oil! It's the kinda dessert that makes you close your eyes and savor every bite. I remeber eating one of these on a cold winter day, and it changed my entire perspective on winter and mood. It was the perfect remedy to the winter blues!

Don't be scared off by the olive oil! We are not making salad here! Using olive oil in baking adds a unique moistness and depth of flavor that you just can't get with butter. Plus, it's a little healthier, which means you can totally have an extra slice, right? What does this mean for you? It means you're about to enter a new era of dessert indulgence.

And the color! Oh, the color! Blood oranges are just so darn pretty. They turn this cheesecake into a vibrant masterpiece, perfect for impressing guests or just treating yourself to something special. I think that one of the things I cherish in life is a beautiful dessert. I want it to look good, feel good, and taste great. You know? If your looking for a desert that has it all, then look no further. Ok, lets go bake some cheesecake!

Required Equipments

Food Processor
Mixing Bowls
Electric Mixer
9-inch Springform Pan
Roasting Pan
Aluminum Foil

Blood Orange Olive Oil Cheesecake: Frequently Asked Questions

Blood Orange Olive Oil Cheesecake

This Blood Orange Olive Oil Cheesecake combines the tangy sweetness of blood oranges with the richness of olive oil for a dessert that's both decadent and surprisingly refreshing. It's a showstopper that's easier to make than you might think!

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 90 minutes

Total Time: 510 minutes

📖 Instructions

**Get Started:** Preheat your oven to 325°F (160°C). Yep, low and slow is the name of the game for a perfectly creamy cheesecake. Trust me on this one.
**Crust Time:** In a food processor, pulse 1 1/2 cups graham crackers until you have fine crumbs. You can also do this in a ziplock bag with a rolling pin if you're feeling old-school. But who has time for that?
**Crust Magic:** In a medium bowl, combine the graham cracker crumbs with 5 tablespoons of melted unsalted butter, 1/4 cup granulated sugar, and a pinch of salt. Mix it all up until it resembles wet sand. This is your foundation, so make it good.
**Press It Down:** Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get it nice and even. Bake for 10 minutes. This helps the crust set up and prevents it from getting soggy.
**Cheesecake Filling Prep:** While the crust is baking, let's get that filling ready. In a large bowl, beat 24 ounces of cream cheese (make sure it's softened!) with an electric mixer until it's smooth and creamy. No lumps allowed!
**Sweeten the Deal:** Add 1 1/4 cups granulated sugar and 1/4 cup of olive oil (use a good quality one - it makes a difference!) to the cream cheese mixture. Beat until well combined. Don't overbeat, or you'll end up with a cracked cheesecake.
**Zest & Juice:** Zest 2 blood oranges and juice them. You should have about 1/4 cup of juice. Add the zest and juice to the cream cheese mixture. The aroma alone will make you swoon. We like it like that.
**Egg Power:** Add 2 large eggs and 2 large egg yolks, one at a time, beating well after each addition. Make sure you scrape down the sides of the bowl to get everything incorporated. We don't want any rogue cream cheese lurking in there.
**Sour Cream Secret:** Stir in 1/2 cup of sour cream. This adds a lovely tang and helps keep the cheesecake moist. Its an important step! Don't miss it!
**Pour & Bake:** Pour the cheesecake filling over the baked crust. Smooth the top with a spatula. At this point, you should be getting pretty excited.
**Water Bath Time:** Wrap the bottom of the springform pan tightly in aluminum foil. This will protect it from the water bath. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This is the key to a creamy, crack-free cheesecake. This is another very important step! Please don't miss it!
**Bake:** Bake for 75-90 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the center. It should look like it's barely set. This is perfect.
**Cool Down:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents it from cracking as it cools. Patience, my friend, patience.
**Chill Out:** Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set completely. Very important to wait!
**Blood Orange Glaze:** While the cheesecake is chilling, make the blood orange glaze. In a small saucepan, combine 1/2 cup blood orange juice and 1/4 cup granulated sugar. Bring to a boil over medium heat and cook until the glaze has thickened slightly, about 5-7 minutes. Let it cool slightly.
**Glaze & Garnish:** Remove the cheesecake from the springform pan. Brush the top with the blood orange glaze. Garnish with fresh blood orange segments, if desired. Or don't! Its up to you!
**Serve & Enjoy:** Slice and serve. Prepare for the compliments to roll in. You deserve them!