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2 cups graham-cracker crumbs
1 tsp ground cardamom
1/2 cup unsalted butter, melted
3 250-g blocks cream cheese, at room temperature
1 1/2 cups granulated sugar
4 eggs
1 tbsp vanilla
3 tbsp all-purpose flour
1/2 cup chopped glacé mix
1/2 cup finely chopped candied ginger
For crust, lightly butter a 9-in. (23-cm) springform pan. In a bowl, stir crumbs with cardamom. Using a fork, stir in butter until crumbs are evenly moist. Press onto bottom and partway up sides of pan.
Preheat oven to 325F (160C). For filling, cut cheese into chunks and place in a large bowl. Using an electric mixer, beat until smooth. Gradually beat in sugar until evenly mixed. Beat in eggs, 1 at a time. Then beat in vanilla and flour. Stir in glacé mix and candied ginger until evenly distributed. Remove pan from refrigerator. Wrap bottom and outer sides with foil. Pour in filling. Place wrapped springform pan in a broiler or shallow-sided roasting pan in oven. Pour enough boiling water into broiler pan to come about 1 in. (2.5 cm) up side of springform pan.
Bake in centre of preheated 325F (160C) oven until filling is almost set when pan is jiggled, from 11/4 to 11/2 hours. Remove broiler pan from oven. Set on a wire rack. Let cake stand in water in pan just until water cools, about 40 min, then remove cake from water. Remove foil from pan. Run a knife around inside edge of pan to help prevent cracking, but leave cake in pan with ring still on. Cool, then refrigerate until firm and well chilled, at least 4 hours, preferably overnight. Cheesecake will keep well, loosely covered with plastic wrap, in the refrigerator for up to 4 days. Or freeze, wrapped in plastic and overwrapped with foil, for up to 1 month. Excellent with orange sauce (see below).
Calories 537, Protein 9.3g, Carbohydrates 66.2g, Fat 31.9g.
This luscious dessert was inspired by a Sicilian cassata: a mixture of ricotta, candied fruit and grated chocolate layered between liqueur-laden sponge cake. Our version features an easy-to-make golden graham crust and cream-cheese filling studded with glace fruit and candied ginger.
Finely grate 2 tsp (10 mL) peel from an orange. Then peel 2 oranges and cut out fruit segments. Squeeze juice from membranes and save. Pour juice into a measuring cup and, if necessary, top up with more orange juice or orange flavoured liqueur to measure 1/2 cup (125 mL). Stir in 1 tsp (5 mL) cornstarch. Place peel, orange juice mixture, 1/4 cup (50 mL) granulated sugar and 2 tbsp (30 mL) grated fresh ginger in a small saucepan set over high heat. Stir often until mixture begins to thicken, from 3 to 5 min. Strain into a small bowl. Stir in reserved orange segments. Sauce will keep well, covered and refrigerated, up to 2 days. Great over our Easter cheesecake or scoops of your favourite ice cream. Makes 11/4 cups (300 mL).