Ginger-Brandy Cheesecake

• small bowl
• wooden spoon
• 9 or 10 inch pie plate or springform pan
• food processor
• small saucepan
• whisk
• rubber spatula

• 2 c ginger snaps, ground into crumbs
• 5 T butter, melted
• 12 oz cream cheese, softened
• 1½ c sour cream and/or yogurt
• 4 eggs
• ¼ c + 2 T honey or sugar
• ¼ c + 1 T brandy
• 2 T fresh ginger, minced
• dash of salt
• 2 T cornstarch
• ¾ c orange juice
• ½ t orange zest

Combine ginger snap crumbs and butter, press into pie plate.

Place cream cheese, sour cream, eggs, ¼ c honey, ¼ c brandy, ginger, and salt in food processor and blend until smooth. Taste and add more honey if needed.

Pour into crust and bake until slightly brown on the edges and firm in the middle, about 40 minutes. Let cool. If using a springform pan, remove the rim once cool.

Combine cornstarch and orange juice, and cook over medium heat, whisking constantly, for about 5 minutes, until smooth. Remove from heat, and whisk in 2 T honey, T brandy, and zest.

Spread glaze over cheesecake and chill for several hours before serving.

If you’re feeling ambitious, you can decorate the glazed top with candied ginger.

Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.

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