Monday, June 28, 2010

Tangerine-Ginger Cheesecake

Okay so it's not the prettiest picture in the world but it is something different in the way of your everyday cheesecake.  I'm still tweaking the recipe a bit as it is a SERIOUS piece of cake but I still love it, and it's one of the few recipes I can call my own.  And it's perfect for Summer because it's all fresh and citrusy... is that a word?

I first had a cheesecake like this one at my beloved Five Spice Cafe in Burlington, Vermont which has since been sold, burned to the ground, and NEVER rebuilt which is an abomination in my mind.  The place was fantastic... at least it was before they sold it to people who apparently messed with ingredients and customer service.  There is nothing like being snubbed by a waitress with dreads and the every present aroma of patchouli (not that I have a lot against patchouli it reminds me of home) who lives in an apartment with about 6 people, but is apparently too far above your station in life to see if the order she dropped off tastes okay, even if it's the wrong order, but hey like I said... it WAS fabulous when run by the original owners, and honestly I would take the snotty waitress if I could just have their spicy cucumber recipe... YUM!

Anyway, this recipe came about as most of my original recipes do which is... I had it somewhere, I loved, and there was no recipe on-line anywhere for it so I had to make one up.  This fits the bill, tangy, spicy and delish.

Tangerine Ginger Cheesecake

from BossyChef's brain (a.k.a Eileen)

2 cups finely ground gingersnap cookies (about 9 ounces)
2 Tablespoons sugar
½ teaspoon ground ginger
¼ cup (1/2 stick) unsalted butter, melted
for the record these pieces were TOO big

4 8-ounce packages cream cheese, room temperature
1 ¼ cups sugar
4 large eggs, room temperature
1 cup sour cream
1/4 cup finely chopped crystallized ginger (this takes awhile make sure it's teeny tiny)
2 Tablespoons finely grated peeled fresh ginger
2 Tablespoons fresh tangerine juice
4 teaspoons grated tangerine peel
Tangerine slices for garnish (optional)

1 1/4 cups orange marmalade
½ vanilla bean, halved lengthwise (or 2 teaspoon real vanilla extract)
1 1/2 Tablespoons freshly squeezed tangerine juice
1 1/2 Tablespoons bourbon


Preheat oven to 325 degrees F. Generously butter 10-inch diameter springform pan with 2 ¾-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and ½-inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.

Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, tangerine juice, and tangerine peel.

Pour filing into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly about edge of pan), about1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).

In a small heavy saucepan heat 1 medium jar of orange marmalade until liquid thin. Add whiskey and vanilla. Cool to room temperature. If the sauce thickens too much before cheesecake is ready, reheat until it can be easily poured over the top.

Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Top with sauce. Cover and refrigerate overnight. Release pan sides from cheesecake. Cake can be prepared ahead and refrigerated 4 days or frozen up to 2 months without glaze. Before serving make sauce and pour on top of cake before serving.

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