Orange-Ginger Cheesecake Tart
Directions
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Preheat oven to 350°F (180°C). Grease sides of a 9-in. (23 cm) round springform pan and line bottom with parchment paper cut to size. In a small bowl, mix graham crumbs and butter. Press evenly onto bottom of pan to create crust. Bake until golden brown, about 10 min. Let cool completely.
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Meanwhile, using an electric mixer (stand or hand-held), beat together cream cheese, 1/2 cup (125 mL) sugar, sour cream, eggs and fresh ginger until fully incorporated. Pour batter into pan and spread evenly. Bake until centre is just set, with a slight jiggle, about 40 min. Cool completely to room temperature before refrigerating overnight to set.
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Once set, make a glaze by bringing 1/2 cup (125 mL) sugar and orange juice to boil in a medium saucepan over medium-high heat. Lower heat and simmer until liquid reduces to 1/2 cup (125 mL), about 20 min. While liquid is simmering, soak candied ginger in hot water for 10 min. then finely dice. Stir in candied ginger once liquid is reduced.
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Preheat oven to broil. Peel and remove pith from navel oranges, then cut into segments. Spread in a single layer on a parchment paper–lined baking sheet and sprinkle 2 tsp (10 mL) sugar overtop. Broil until golden and slightly caramelized, about 5 to 7 min. Garnish cake with bruléed orange slices and drizzle glaze overtop.
