Let us end this summer on a sweet note by making Orange & Ginger Cheesecake. Grand Marnier liqueur gives a good orange flavor throughout the year, especially in the fall season. You can serve this cheesecake after a meal or alongside tea/coffee. Baking orange slices and garnishing the cheesecake with these pieces give an extra oomph to this recipe.
2 cups Gingersnap cookies (10 oz)
3/4 stick unsalted butter, melted
16 oz Philadelphia cream cheese
1 1/4 cup granulated white sugar
1 1/2 cup sour cream
1/2 cup Grand Marnier liqueur
1 tablespoon orange zest
1 tablespoon fresh ginger, peeled and ground
5 jumbo eggs, at room temperature
Pre-heat your oven at 300 F.
Bring 4 cups of water to boil.
Apply melted butter to the insides of your springform pan. Line it with parchment paper. Set aside.
In a food processor, add the ginger snap cookies along and blitz for 30 seconds. Next, add butter and blitz for yet another 30 seconds. Finally, remove the mixture from the pan.
Gently press the crumbs towards the inside and the base of the pan (so that they form a wall). Bake this pan for 8 minutes.
Meanwhile, in an artisan mixer, add cream cheese and sugar. Blend for three minutes on medium speed.
Reduce speed to low. Add sour cream, vanilla, orange zest, ginger, and orange liqueur. Beat for a minute. Scrape the sides and mix well.
At medium speed, add one egg at a time until thoroughly blended. Scrape the sides and mix well.
Pour this batter over the crust in the springform pan. Place the pan onto a cookie sheet. Set aside.
Place bakeware on the lower rack of the oven. Pour the hot water into the bakeware.
Place the springform pan in the oven (middle rack) and bake for 75 minutes or almost set in the center.
Turn off heat in the oven and let the cheesecake sit in the range for additional 30 minutes.
Take the cake pan and the cookie sheet out of the oven and place them on a cooling rack. Let it cool for 2 hours, then refrigerate overnight.
Cut in twelve pieces, and serve cold.