I made this cheesecake for our Christmas Eve dessert at my Inlaws. It was SO good... Orange Creamsicle turned cheesecake!
It was so good we dived in before taking pictures... so I apologize for this half eaten snap shot!!
Vanilla Bean Cheesecake w/ a Ginger Crust and Orange Curd Sauce
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbs sugar
1 tbs ginger
3 packages of room temp cream cheese.
16 oz container of sour cream
1 1/3 cup sugar
5 room temp eggs
1/4 cup flour
2 vanilla beans
2 tsp fresh squeezed orange juice
Orange Curd Sauce:
The zest of 4 large oranges
1 1/2 cups sugar
1 stick of butter cut into 1 tbs chunks
1/2 cup fresh squeezed orange juice
1/4 cup freshly squeezed lemon juice
Preheat oven to 325.
Make a water bath by filling a large pan with hot water about half way. (I use my turkey roaster)
Wrap a spring form pan with foil on the outside sealing the bottom so no water can seep through to the cake during the baking process.
In a small mixing bowl combine all of your crust ingredients with a fork. Press into your spring form pan going about and inch up the sides. Set in the freezer while mixing your cake ingredients.
In your electric mixer on medium speed cream your cream cheese and sugar together. Add in your sour cream. And then your eggs one at a time.
split your vanilla beans in half length wise, with the back of a spoon or butter knife remove all the seeds from the pod. Add into cream cheese mixture.
Add in your orange juice.
Mix in your flour.
Remove crust from the freezer and add in your cheesecake batter.
Place spring form pan into your water bath bake for 60 minutes.
Open your oven door and let the cheesecake sit until it cools to room temp.
Refrigerate overnight or at least 4 hours before serving.
For your Orange Curd Sauce
Fill a 2 qt sauce pan half way with water. Bring to a boil.
Reduce heat to medium.
Place an oven safe bowl on top of your boiling water pan creating a double boiler.
In your double boiler, whisk together your eggs, sugar, zest and juice. Constantly whisk dropping in 1 tbs of butter at a time. Wait for your butter tbs's to completely melt before adding the next.
Continue to whisk until your sauce thickens and coats the back of a spoon.
Mix in a pinch of salt.
Refrigerate for at least 2 hours before serving.
Pour over slice of cheesecake.