Number of servings

Sunkist® Blood orange curd ingredients

  • 1 tablespoon Sunkist® Blood orange zest
  • 0.5 cup (100 g) granulated sugar
  • 0.5 cup (120 mL) Sunkist® Blood orange juice
  • 4 large egg yolks
  • 0.5 cup (113 g) salted butter, cubed

Chocolate cookie crust ingredients

  • 1.25 cup (125 g) chocolate cookie crumbs
  • 0.25 cup (56 g) salted butter, melted

Cheesecake ingredients

  • 0.75 cup (180 mL) whipping cream
  • 2 cups (500 g - 2 packages) cream cheese, room temperature
  • 0.33 cup (66 g) granulated sugar
  • 1 tablespoon Sunkist® Blood orange zest
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup Sunkist® Blood orange curd

Sunkist® Blood orange curd


  1. In a medium saucepan, combine the granulated sugar and Sunkist® Blood orange zest together.
  2. Use your fingers to rub the zest into the sugar - this helps bring out the flavour. Add the Sunkist® Blood orange juice, egg yolks, and cubed butter to the saucepan.
  3. Heat over medium low heat, stirring continuously. Cook for about 10 minutes, or until themixture has thickened slightly and reached 170 degrees F. (It will continue to thicken as it cools). The curd should be done when the first bubble breaks the surface.
  4. If 10 minutes has passed and it has not thickened, increase the temperature slightly and keep stirring.
  5. Once thickened, remove from heat, and strain through a fine mesh sieve (or cheesecloth) to emove the Sunkist® Blood orange zest if desired.
  6. Transfer the curd to a small bowl or jar, and place a piece of plastic wrap over top so it is directly touching the curd, to prevent a skin from forming.
  7. Once cooled to room temperature, transfer and store in the fridge until ready to use. The curd will need to be prepared and chilled for at least 2 hours before assembling the cheesecake.

Chocolate cookie crust


  1. Line an 8x8-inch square pan with parchment paper, and set aside.
  2. In a small bowl, stir together the chocolate cookie crumbs and the melted butter.
  3. Press into the prepared pan, and transfer to the fridge to set.



  1. In a large bowl, whip the whipping cream on high speed for 2-3 minutes, until stiff peaks form.
  2. Transfer the whipped cream to a separate bowl. Then mix the cream cheese and granulated sugar on medium speed until completely smooth, about 2-3 minutes.
  3. Add the Sunkist® Blood orange zest, powdered sugar, and vanilla extract, and mix until incorporated.
  4. Add about half the whipped cream to the cream cheese mixture and use a spatula to gently fold it all together until mostly combined.
  5. Then add the rest of the whipped cream in as well as 2 tablespoons of Sunkist® Blood orange curd and continue to fold together until combined.
  6. Spread the cheesecake mixture over the prepared crust.
  7. Spoon the remaining 2 tablespoons of Sunkist® Blood orange curd over top, and use a wooden skewer or a butter knife to swirl it into the cheesecake.
  8. Chill the cheesecake in the fridge for 2-3 hours before serving. Slice and serve.