Ginger Orange Cheesecake Food

ORANGE-GINGER CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

GINGERBREAD CHEESECAKE

Steps:

• Bring the cream cheese, sour cream and eggs to room temperature.
• Heat oven to 325 degrees. Wrap the bottom and exterior sides of a 9-inch springform pan with a layer of aluminum foil; make sure to wrap to the top of the sides since the pan will be submerged halfway in a water bath while baking.
• Prepare the crust: Stir the gingersnap crumbs, brown sugar, ground ginger and a pinch of salt together in a medium bowl. Add the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until golden brown and fragrant, 9 to 11 minutes. Set aside while you prepare the filling. Set a kettle or medium pot of water to boil.
• Prepare the filling: Add the cream cheese to the bowl of a stand mixer and mix on medium-high, scraping down the sides of the bowl occasionally until very smooth and fluffy, 4 to 5 minutes. Add the brown sugar and spices and mix until well combined and completely smooth, about 2 more minutes. Scrape the bottom and sides of the bowl, then add the eggs a little bit at a time, mixing each bit completely into the mixture before adding the next. Add the sour cream, molasses, rum, fresh ginger, lemon zest and mix until just combined.
• Use a rubber spatula to scrape down the bottom and sides of the bowl and mix the last few strokes by hand. Make sure the mixture is totally, completely smooth, then pour it into the prepared crust. The mixture will fill the pan almost all of the way to the top. Firmly tap the pan on a countertop to release any air bubbles.
• Set a roasting pan on the center rack of the oven and place the cheesecake in the pan. Fill the pan with boiling water about halfway. Bake the cheesecake for one hour, without opening the door. After one hour check for doneness by gently tapping the side of the pan. The cheesecake should look set at the edges but still a bit wiggly, and will be light golden brown on top. If it is not finished baking, check it every 5 to 10 minutes or so until done.
• When the cheesecake is finished baking, turn off the oven, prop the oven door open a crack (a wooden spoon works great for this), and let the cheesecake cool in the oven until it is close to room temperature, about an hour.
• Remove the cheesecake from the oven, remove the foil from the outside of the pan, and transfer to the refrigerator to cool completely, at least 4 hours and up to 2 days. After it has completely cooled, loosely cover the pan with plastic wrap. To slice: run a hot thin knife around the edge of the pan before removing the ring.
• While the cheesecake cools make the cranberries: Add the cranberries, orange juice, ¼ cup/60 milliliters water, rum, and sugar to a saucepan. Cook over medium-high heat, stirring occasionally until the cranberries burst and the mixture is slightly thickened, about 10 to 15 minutes. Stir in the chopped crystallized ginger. Serve at room temperature or chilled.

ORANGE-GINGER CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 10 inch springform pan.
• Make crust:.
• Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
• Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
• With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
• Filling:.
• In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
• Add eggs, reserved cake mix, orange juice and orange zest.
• Beat at medium for 1 minute, scraping sides of bowl as necessary.
• Pour filling onto the crust and smooth with spatula.
• Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
• Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
• Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
• Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
• Candied orange zest: (optional garnish for top of cheesecake).
• Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
• Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
• Drop the orange zest into the syrup and stir so the strands are covered.
• Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
• With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
• After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
• When the zest has dried, store it in a tightly covered container.
• For an even tastier treat, dip dried strands into melted chocolate!

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

WEIGHT WATCHERS NO-BAKE GINGER & ORANGE CHEESECAKE (LOW FAT)

Steps:

• Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
• Finely chop the ginger and grate off the orange rind.
• Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
• Mix in the jelly (it'll still be very watery).
• Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
• Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
• If applicable, you can put the biscuit/cereal base on top at this point.
• Chill in the fridge for approximately 4 hours or until totally set.
• Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!