|This receipt is from "Chat Elaine" magazine, April 2007,
pages 240 and 242.
(Please visit http://www.chatelaine.com )
Note that is is best to make cheesecake a day ahead and refrigerate overnight. This seems to allow the cake to "set" and the flavours to develop better.
||Lightly butter a 9 inch springform pan and
wrap outside bottom and sides with aluminium foil. Use extra heavy 18 inch
wide foil. Do not attempt to use regular cheap light weight foil or to
make a "seam"; it will leak and spoil the cake.
In a bowl, combine graham cracker crumbs (Bruce refers to this as "sawdust") and cardamom. Stir in melted butter with a fork until crumbs are evenly moist. Press onto bottom and partway up sides of pan. Watch the crust isn't overly thick at the bottom corner. Refrigerate until filling is ready.
||Pour filling into prepared crust. Place the wrapped pan
in a shallow roasting pan in oven. Pour in enough boiling water to come
about 1 inch up the side of the springform pan.
Bake for 1 1/2 hour, then remove pan and water from oven. Let set until the water cools, maybe half an hour or so, then remove springform from water. Remove foil, loosen springform very slightly and run a knife around to loosen crust.
Tighten springform again, let cool to room temperature, then refrigerate at least 4 hours, preferably overnight.
||Grate 2 tsp peel from orange, then cut in half and remove orange segments and reserve. Squeeze juice from membranes and add orange juice to make 1/2 cup. Avoid having membrane in the juice; strain if necessary. Add sugar, cornstarch and ginger. Stir constantly while heating over high heat until the mixture thickens and comes to a boil. Stir in orange segments.|
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