Clementine Ginger Cheesecake

By The Canadian Living Test Kitchen

25 people added this to their Recipe Box

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 6clementineclementines, or 4 oranges
Cheesecake:
21 gingersnap cookies 21 21gingersnap cookiegingersnap cookies
3 tbsp butter , melted3 3tbsp tbspbutter, melted
2 2pkg (8 oz/250 g each) pkg (8 oz/250 g each)light cream cheese
1-3/4 cups 1% cottage cheese 1-3/4 1-3/4cups cups1% cottage cheese
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 eggs 2 2eggeggs
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
1 tbsp finely grated clementine rind 1 1tbsp tbspfinely grated clementine rind or orange rind
1 tsp cornstarch 1 1tsp tspcornstarch
1 tsp vanilla 1 1tsp tspvanilla
Clementine Syrup:
1-1/4 cups clementine juice 1-1/4 1-1/4cups cupsclementine juice or orange juice
1/2 cup granulated sugar 1/2 1/2cup cupgranulated 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.

Source : Canadian Living Magazine: December 2003