These blood orange cheesecake bars are a perfect way to make use of some of the wonderful citrus currently in season. They’re a delicious treat combining a smooth creaminess alongside striking citrus, made all the better by the contrasting silky and crunchy textures. I absolutely love them.
Blood Orange Cheesecake Bars
1/2 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1/4 Tsp Sea Salt
3/4 Tsp Cardamom
¼ Cup Brown Sugar
⅓ Cup Solid Coconut Oil
1, 8 Oz Package of Cream Cheese, room temperature
1, 7.5 Oz Package Crème Fraîche
1 Cup Powdered Sugar
2 Large Eggs, room temperature
2 Tsp Vanilla Extract
Zest of One Large Orange
6 Tbs Fresh Blood Orange Juice
Heat oven to 350°F. Line an 8x8” baking pan with tin foil, making sure to cover the entire bottom and sides.
For the crust: To a medium bowl add both flours, the kosher salt, cardamom, and brown sugar, and whisk together until combined. Add the coconut oil and rub it into the flour until it’s combined and the mixture resembles wet sand.
Pour the crust mixture into the prepared pan and press down evenly on the bottom of the pan. Place the pan in the oven and let the crust bake for 10 minutes. Remove from the oven and let cool completely.
For the filling: Reduce the oven’s temperature to 325°F. Place the cream cheese in the bowl of a standing mixer fitted with a paddle attachment. Set mixer to medium-low, and cream the cream cheese until smooth, about 2 minutes.
Scrape down the sides of the bowl and add the crème fraîche and powdered sugar. Mix everything together on medium-low speed until smooth, about 2 minutes.
Next, mix in the eggs on low speed, one at a time, until just combined. Add the vanilla, orange zest and juice, and mix on low until just combined. Pour the batter into the cooled crust and place in the oven. Bake for 35-40 minutes, or until the edges are set and the center jiggles ever so slightly.
Transfer the pan to a wire rack and let cool completely, then place it in the fridge until fully chilled. Cut into 9 equal sized squares and enjoy!