New York-style cheesecake with blood orange

A few weeks ago my Twitter friend Antonia posted the photos of her latest dessert, which happened to be a luscious-looking cheesecake. I haven't baked a cheesecake in ages, and really fancied a slice. So last week I baked a New York-style cheesecake for my birthday.
Our Internet connection was almost non-existent for over a week (thank you, BT, for the so called upgrade!), and I wasn't able to do any blogging.

This is not an authentic New York cheesecake, but more of a variation. It's quite a rich cake, and probably not for people on a diet, but it's very-very tasty.

New York-style cheesecake
Ingredients:
For the crust:
140g digestive biscuits, crushed into fine crumbs
90g butter, melted
For the cheesecake layer:
2 x 340g tubs of Philadelphia cheese (I used a mix of Original and Light)
1 x 250g tub of mascarpone
180g caster sugar
140ml soured cream
3tbsp cornflour
zest of 1 blood orange
 juice of 1/2 blood orange
3 medium eggs
For the soured cream layer:
120ml soured cream
3tbsp caster sugar
1tsp lemon juice

First crush the digestive biscuits in a plastic bag with a rolling pin (or use a blender) to make fine crumbs. Melt the butter, and mix the crumbs with butter.
Line the base of a springform cake tin with a parchment circle, and oil the sides and the paper (I use an oil spray).
Spread the buttered crumbs in the tin, and press them evenly. I do not pre-bake the crust at this stage, but some cook books suggest doing that for 10 minutes.
Prepare the cheesecake layer by mixing the cream cheese with mascarpone, caster sugar and soured cream in a deep mixing bowl. Add the cornflour, and zest and juice of the blood orange, and beat in the eggs, one at a time.
You might want to use a blender for the cheesecake layer to be smooth and well mixed.
Pour the contents of the mixing bowl over the crumb layer.
Place the cake tin in the oven preheated to 200C.
Bake for 10 minutes, then lower the heat to 110C, and bake for another 50 minutes. In the last 10 minutes of baking pour the soured cream mixed with lemon juice and caster sugar on top of the cake.
Please keep in mind, that the cheesecake will be very wobbly at this stage.
Switch off the heat, and leave the cake in the oven to cool.
Later take the cake tin out of the oven and let the cake cool completely before covering the tin with a foil and putting in the fridge for 8 hours or overnight.
It's totally worth waiting, trust me.
The next day, run a thin knife around the sides of the cake and carefully remove it out of the tin.
Enjoy!

The blood orange gives a gentle blush to the overall colour. If you prefer a sharper taste, swap the blood orange for lemon.

You might still find blood oranges at the fruit markets (I bought a bag of 10 just yesterday). Ocado sells them too, not sure about Waitrose, our local one doesn't sell them this year.