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Name: Sunshine Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Piece unpeeled fresh ginger;; 3 Seedless oranges;; 1 1/2 c Fresh orange juice; 2/3 c Sugar; ; (generous); 1 tb Minced orange peel; (orange; ; (3-inch); 4 c Water; 1 1/2 ts Minced orange peel; (orange; 2 c Sugar; Fresh mint leaves; ; (about 1/3 cup); 4 lg Eggs; ; paper-thin slices; ; (8-ounce); 8 oz Imported white chocolate;; ; melted; 1 1/2 Bags gingersnap cookies;; 4 pk Cream cheese; room; 6 tb Butter; melted (3/4 stick); ; cups) (8-ounce); 1 tb Vanilla extract

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INGREDIENTS

CANDIED ORANGES
1 Piece unpeeled fresh ginger;
3 Seedless oranges;
1 1/2 c Fresh orange juice
2/3 c Sugar
; (generous)
1 tb Minced orange peel; (orange
FILLING
; (3-inch)
4 c Water
1 1/2 ts Minced orange peel; (orange
2 c Sugar
Fresh mint leaves
; (about 1/3 cup)
4 lg Eggs
; paper-thin slices
; (8-ounce)
8 oz Imported white chocolate;
; melted
1 1/2 Bags gingersnap cookies;
4 pk Cream cheese; room
6 tb Butter; melted (3/4 stick)
Crust
; cups) (8-ounce)
1 tb Vanilla extract

Servings

INSTRUCTIONS

For Crust: Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan. For Filling: Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined. Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.) For Oranges: Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.) Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve. Serves 10 to 12. Bon Appetit March 1992

NOTES

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Sunshine Cheesecake

CANDIED ORANGES
1 Piece unpeeled fresh ginger;
3 Seedless oranges;
1 1/2 c Fresh orange juice
2/3 c Sugar
 ; (generous)
1 tb Minced orange peel; (orange
 FILLING
 ; (3-inch)
4 c Water
1 1/2 ts Minced orange peel; (orange
2 c Sugar
 Fresh mint leaves
 ; (about 1/3 cup)
4 lg Eggs
 ; paper-thin slices
 ; (8-ounce)
8 oz Imported white chocolate;
 ; melted
1 1/2 Bags gingersnap cookies;
4 pk Cream cheese; room
6 tb Butter; melted (3/4 stick)
 Crust
 ; cups) (8-ounce)
1 tb Vanilla extract

For Crust:    Stir all ingredients in medium bowl until crumbs are moist. Press crumbs  onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.    For Filling:    Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan  until reduced to 3 tablespoons, about 12 minutes. Using electric mixer,  beat cream cheese, sugar, orange peel and vanilla in large bowl until  smooth. Strain reduced orange juice and add to bowl. With mixer running,  add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at  a time, beating until just combined.    Pour batter into crust. Bake cheesecake until top is dry and sides puff  slightly (most of cheesecake will jiggle when shaken), about 50 minutes.  Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2  days ahead.)    For Oranges:    Cover rack with waxed paper. Combine water and sugar in heavy wide shallow  pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add  oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges  of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until  oranges are translucent and orange peels are tender, about 1 hour longer.  Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil  sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)    Run small knife around edges of cheesecake. Loosen pan sides and remove.  Overlap orange slices and atop cheesecake. Reheat orange syrup over low  heat if necessary. Brush over orange slices. Garnish with mint and serve.    Serves 10 to 12.    Bon Appetit March 1992

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Nutrition

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Serving Size: 1 Serving (3775g)
Recipe Makes: 1 servings

Calories: 8944
Calories from Fat: 1552 (17%)

Amt Per Serving		% DV

	Total Fat 172.4g	230 %
	Saturated Fat 75g	375 %
	Monounsaturated Fat 58.8g
	Polyunsanturated Fat 16g
Cholesterol 4277.6mg		1316 %
Sodium 1620.7mg		56 %
Potassium 2292.1mg		60 %
Total Carbohydrate 1758.2g		517 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1757.5g
Protein 140g		200 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8944

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