1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry GlazeFilling
1 cn Wholeberry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- oforange peel (orange part only)
4 8 oz pkgs creamcheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 cWater
2 cSugar
3 Seedless oranges (unpeeled)- cut intopaper-thin slices
Garnish
WhippedCream
Shortbread Crust: Preheat the oven to 400 degreesF. Working on a large flat
surface, such asa pastry board, placeflour, pecans, and sugar in the center of the
surface and mix together. Form a smalldepression or well in the center of the
mound. Add the eggyolk and the softened butter to the well,then blend these with
the drymixture. Mixthe ingredients thoroughly usingyour hands -- there isno
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
shouldhavea circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peelaway the paper and cut the crust
in a 9 inchcircle. Place the circle inside a 9 inchspringform pan. Prick the crust
several times witha fork to keep the crust frompuffing up during the baking. Place
the springform pan in the oven and bakefor 15 to 20 minutes, or untillightbrown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides ofthe pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of thepan. Make surethat the side crust meets
the bottom crust all the way around. Brush the reserved egg whiteonto the shell,
coveringthe bottom and sides. This willsealthe dough and keepit frombecoming
soggy. Set aside until ready to use.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over mediumheat, stirring constantly,
until thick. Stir in the lemon zest and lemonjuice. Set aside to coolslightly.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peelin a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electricmixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour thecranberryglaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill inthe
refrigerator overnight.
Candied Oranges Topping: Covera wire rackwithwaxed paper. Set aside.
Combine the water and sugar in a heavyshallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges forone hour. Turn over the top layer of oranges and cook until the
oranges aretranslucent and the orange peelstender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boilthe orange-sugar syrup untilthick,
about 6 minutes. Loosenand remove the sides of the springformpan. Set the
cheesecake on a serving dish. Overlap thecandied orange slices around the topof
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whippedcream.
NOTE: You may substitute grape fruits for the oranges in the Candied Oranges
Topping if you prefer.
