A luxurious cheesecake featuring a crispy ginger snap crust with a creamy orange-infused filling, topped with caramelized blood orange slices. Bursting with citrus flavor and utterly silky throughout, this impressive dessert is perfect for special occasions.
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1
Preheat the oven to 350°F.
2
Place the ginger snap cookies in a food processor and pulse until finely ground.
3
Add 2 tablespoons of sugar and pulse to incorporate, then stream in the melted butter and pulse until the mixture is crumbly and sandy.
4
Transfer the mixture to a 9-inch springform pan and press firmly with a glass to compact the crust evenly across the bottom and up the sides.
5
Bake the crust in the oven for 10 to 15 minutes until golden and fragrant.
6
While the crust bakes, add the room-temperature cream cheese to a mixer bowl and beat on medium speed for about 1 minute until smooth and creamy.
7
Crack 2 eggs into a separate bowl along with 2 egg yolks, ensuring no shells are included.
8
Turn the mixer back to medium speed, gradually add 1 cup of sugar and 1/4 teaspoon of kosher salt, scraping the bowl occasionally.
9
Add 1/3 cup of sour cream, 2 teaspoons of orange zest, and 2 teaspoons of vanilla extract and mix until combined.
10
On medium-low speed, add the eggs one at a time, allowing each to fully incorporate before adding the next. Avoid high speed to prevent incorporating too much air.
11
In a small bowl, whisk 2 egg yolks with 2 tablespoons of Grand Marnier, then slowly drizzle this mixture into the cheesecake batter on low speed.
12
Sift in 3 tablespoons of flour and continue folding gently until smooth.
13
Pour the cheesecake filling into the cooled crust. Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and bake for 30 to 35 minutes until the edges are set but the center has a slight wobble.
14
Once baked, turn off the oven and keep the door closed for about an hour. Then remove the cheesecake and let it cool to room temperature before chilling overnight (8 hours or more).
15
Once the cheesecake is chilled, peel the blood oranges, remove the pith, and slice them thinly. Arrange the slices on a paper towel-lined baking sheet and pat dry gently.
16
Sprinkle the orange slices generously with sugar and use a kitchen torch to brûlée until the sugar dissolves and caramelizes with a nice char.
17
Run a sharp knife around the edge of the chilled cheesecake to loosen it, then remove the springform collar. Arrange the brûléed orange slices on top of the cheesecake.
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