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Blood Orange Cheese Cake
Blood Orange Cheese Cake Eileen Goltz | Dairy
1 hour 25 minutes
35 minutes

  • 6 large Blood oranges
  • ½ teaspoon vanilla
  • 3 eggs, beaten
  • ⅔ cup sugar
  • 1 lb. small curd cottage cheese
  • 6 Tablespoons butter or margarine
  • 2 cups graham cracker crumbs

  1. Preheat oven to 325°F. Butter 9” pie dish or springform pan with some of the butter or margarine (1 to 2 Tablespoons).
  2. Melt remaining butter and mix it thoroughly with the graham cracker crumbs. Press mixture evenly on bottom and up sides of dish or pan.
  3. Peel 5 of the blood oranges. removing all peels and with the white pith. Separate into wedges and arrange them evenly in two layers on top of the crust.
  4. Squeeze the juice from the 6th blood orange into a mixing bowl. Add the vanilla extract and eggs. Beat in the sugar and then the cottage cheese until the mixture is smooth. Pour the batter over the blood oranges.
  5. Bake in a preheated oven for 35 minutes or until firm. Increase heat to high and brown top of cake for a few seconds.
  6. Cool, then refrigerate overnight.

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