"A citrus cheesecake that is not too sweet, with the unique taste of blood oranges throughout the filling and the topping. This is my first post, I wanted to pass along a unique recipe that I found elsewhere today. I was looking for a way to use the blood oranges that are plentiful in the grocery store this time of year and have a unique flavour that I just love! My family, including my diabetic mother-in-law really enjoyed this dessert. Original recipe here:

Ingredient :

CRUST

• 1 ¹⁄₄cups graham cracker crumbs
• ¹⁄₃cup butter

• FILLING

• 675g cream cheese
• ³⁄₄cup sugar
• ¹⁄₃cup sour cream
• 1lemon, zest and juice
• 1blood orange, zest and juice
• 5large eggs, room temperature

• TOPPING

• 1 ¹⁄₂cups sour cream
• 1blood orange, zest and juice
• ¹⁄₄cup sugar

Directions :

• Preheat oven to 350°F.
• For the crust, melt butter and add to crumbs.
• Mix well and press into a ten-inch springform pan.
• Bake for about 8-10 minutes until slightly golden.
• Let the crust cool.
• Beat together cream cheese and sugar until smooth.
• Add citrus zest and juice. Mix well.
• Add eggs, one at a time, combining well after each addition, but not too vigorously.
• Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
• Remove from oven and run a sharp knife around the sides, but do not remove ring.
• Cool 15 minutes on the counter.
• Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
• Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
• Chill completely. Remove ring and serve.