Vanilla cheesecake with blood oranges and caramel
- March 2016
- Serves 12-16
- Hands-on 45 min, oven time 60 min, plus chilling
You can make this cheesecake recipe up to two days before serving – just add the oranges and caramel at the last minute.
- 30.3g (16.9g saturated)
- 39.1g (31.8g sugars)
For 16 servings
Put the orange segments on the cheesecake just before serving, or they’ll leak juice, spoiling the look. If you can’t get blood oranges, use regular oranges.
The cheesecake will keep for up to 48 hours, in its tin, wrapped in cling film. Make the caramel up to 48 hours ahead. Keep covered, then warm to loosen.
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