Clementine Ginger Cheesecake
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Clementine Ginger CheesecakeCream cheese, cottage cheese and sour cream lend a velvety texture to this cheesecake. For a crust with intense ginger, use English-style gingersnap cookies.
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 334334 cal |
| pro | 11 g11g pro |
| total fat | 14 g14g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 42 g42g carb |
| fibre | 1 g1g fibre |
| chol | 69 mg69mg chol |
| sodium | 568 mg568mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 88 iron |
| vit A | 1111 vit A |
| vit C | 5757 vit C |
| folate | 1515 folate |
Cream cheese, cottage cheese and sour cream lend a velvety texture to this cheesecake. For a crust with intense ginger, use English-style gingersnap cookies.
Ingredients
- 6 clementines , or 4 oranges6 clementines, or 4 oranges
- Cheesecake:
- 21 gingersnap cookies 21 gingersnap cookies
- 3 tbsp butter , melted3 tbsp butter, melted
- 2 pkg (8 oz/250 g each) light cream cheese 2 pkg (8 oz/250 g each) light cream cheese
- 1-3/4 cups 1% cottage cheese 1-3/4 cups 1% cottage cheese
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 eggs 2 eggs
- 1/2 cup light sour cream 1/2 cup light sour cream
- 1 tbsp finely grated clementine rind 1 tbsp finely grated clementine rind or orange rind
- 1 tsp cornstarch 1 tsp cornstarch
- 1 tsp vanilla 1 tsp vanilla
- Clementine Syrup:
- 1-1/4 cups clementine juice 1-1/4 cups clementine juice or orange juice
- 1/2 cup granulated sugar 1/2 cup granulated sugar
Preparation
Cheesecake: Line bottom and side of 8- or 9-inch (2 or 2.5 L) springform pan with parchment paper. Centre pan on square of heavy-duty foil; press foil up around side.
In food processor, crumble cookies to make 1 cup (250 mL) fine crumbs; blend in butter. Press over bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm to the touch, about 8 minutes. Let cool on rack.
Meanwhile, in food processor, blend together cream cheese, cottage cheese and sugar until smooth. Add eggs, 1 at a time, pulsing to blend. Blend in sour cream, clementine rind, cornstarch and vanilla. Pour over crust, smoothing top.
Set springform pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until shine disappears, edge is set and centre jiggles slightly, 50 to 65 minutes. Remove pan from water; remove foil and let cool on rack. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 2 days.)
Clementine Syrup: Meanwhile, in small saucepan, bring clementine juice and sugar to boil, stirring until dissolved. Boil over medium heat, stirring often, until reduced to 1 cup (250 mL), about 20 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Cut rind and membranes from each clementine; cut between membranes and pulp to release sections into bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)
To serve, top each slice of cheesecake with clementines; drizzle with syrup.
In food processor, crumble cookies to make 1 cup (250 mL) fine crumbs; blend in butter. Press over bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm to the touch, about 8 minutes. Let cool on rack.
Meanwhile, in food processor, blend together cream cheese, cottage cheese and sugar until smooth. Add eggs, 1 at a time, pulsing to blend. Blend in sour cream, clementine rind, cornstarch and vanilla. Pour over crust, smoothing top.
Set springform pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until shine disappears, edge is set and centre jiggles slightly, 50 to 65 minutes. Remove pan from water; remove foil and let cool on rack. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 2 days.)
Clementine Syrup: Meanwhile, in small saucepan, bring clementine juice and sugar to boil, stirring until dissolved. Boil over medium heat, stirring often, until reduced to 1 cup (250 mL), about 20 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Cut rind and membranes from each clementine; cut between membranes and pulp to release sections into bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)
To serve, top each slice of cheesecake with clementines; drizzle with syrup.
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; Christmas; Winter; Cream cheese; Eggs; Sour Cream; Oranges; Bake; Ginger; 400 calories;
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