Slightly sour with a marbled ruby interior and berrylike flesh, blood oranges peak in early spring. In this Silky Chocolate Blood Orange Cheesecake, they’re paired with rich chocolate and creamy cashews for a perfectly sweet, seasonal ending to any spring feast.
If you can’t hunt down blood oranges, feel free to use standard navel oranges instead.
Line 7 in springform pan with a round of parchment paper. Set aside.
In food processor, pulse walnuts until rough flour is formed. Add dates and salt, pulsing until fully combined. Firmly press into bottom of prepared pan. Chill while preparing filling.
In food processor, blend cashews until creamy. Add remaining ingredients, blending until very smooth, 1 to 2 minutes. Pour into prepared crust. Freeze for at least 6 hours.
To serve, run knife around edge of pan to loosen cheesecake. Unhinge pan and place cheesecake on serving platter. Allow to sit at room temperature for 10 to 20 minutes, or until soft enough to slice.
Garnish each piece with a slice of blood orange and drizzle with additional maple syrup to sweeten, if desired.
Leftovers can be kept well covered in the freezer for up to 1 month.
This recipe is part of the Feasting on Spring’s Best Flavors collection.
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