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

1. Preheat oven to 350°; grease a 9-inch springform pan with 3 inch sides.

2. 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.

3. Add eggs, one at a time, beating after each addition.

4. 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.

5. 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.

6. Bake for 5 minutes; cool on a rack for 2 hours.

7. Cover and refrigerate for at least 6 hours before decorating or serving.

8. Decoration: do this just before ready to serve—in a well-chilled bowl, whip cream on med-high speed until soft peaks form.

9. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.

10. Ice top of cake with whipped cream or piped rosettes around top of cake; sprinkle with zest; serve immediately.

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