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.
ORANGE SAUCE FOR CHEESECAKE
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).