Mike van de Elzen: Almond cheesecake with blood orange syrup - The Sunday Session with Francesca Rudkin

This week I want to talk about a very special fruit which is only available for a very short time. It’s an orange but it’s not a normal orange, this is a blood orange.  
I noticed them in our local supermarket this week for $6 per kg and most of us really don't know how special and just how hard they are to grow.  
Blood orange, red staining caused by red pigments in the flesh and skin. Some people say the taste is like crossing a raspberry with orange, however, I find them very tart and way too beautiful to eat. 
Quite often we well simply slice them and serve them with charred scallops or squid but today we are making one of my favourite desserts … Cheesecake. 
 
Almond cheesecake with blood orange syrup (serves 4) 
225g butter 
280g wholemeal flour 
200g brown sugar 
100g dates 
250g cream cheese 
200ml almond milk 
juice of 1 lemon 
1 x 8g sachet gelatine 
3 blood oranges 
2 tbsp honey 
 
Preheat oven to 180*C. In a food processor, blitz butter, flour and sugar until crumbly. Add dates and blitz again until just combined. Spread the mix out in a large baking dish. Toast in the oven for 10 minutes, stir and cook for another 10 minutes. Remove from the oven and transfer to a flat baking tray to cool. 
Pour almond milk into a saucepan over a medium heat. Sprinkle over the gelatine and slowly bring to a boil. Remove from heat. In a food processor, blitz cream cheese. Add lemon. 
Mike’s website – goodfromscratch.co.nz

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