Categories: Cheesecake, Dessert
Ingredients
- Crust:
- 1 1/4 cups butter cookie crumbs
- 1/4 cup pecans, toasted and ground
- 3 tablespoons unsalted butter, melted
- Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups small curd cottage cheese, drained
- 1 1/2 cups sugar
- 4 eggs
- 1/4 cup all-purpose flour
- 1 tablespoon blood orange zest
- 1/3 cup blood orange juice
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- Topping:
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- 1/2 teaspoon vanilla
- Decoration:
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon blood orange zest
Directions
-
Preheat oven to 350°; grease a 9-inch springform pan with 3 inch sides.
-
Make the crust: in a bowl, combine cookie crumbs, pecans, and butter; press mixture into bottom of cheesecake pan and freeze. Filling: In a large mixer bowl, beat cream cheese, sour cream, cottage cheese, and sugar on med-high speed for 3 minutes.
-
Add eggs, one at a time, beating after each addition.
-
Mix in flour, blood orange juice, zest, nutmeg, and vanilla; pour over frozen crust. Bake for 45-55 minutes or until top is light brown and the center has a slight jiggle to it.
-
Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly. Topping: in a bowl, combine the sour cream, sugar, zest, juice, and vanilla; pour mixture into center of cooled cake and spread out to edges.
-
Bake for 5 minutes; cool on a rack for 2 hours.
-
Cover and refrigerate for at least 6 hours before decorating or serving.
-
Decoration: do this just before ready to serve—in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
-
With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
-
Ice top of cake with whipped cream or piped rosettes around top of cake; sprinkle with zest; serve immediately.