MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger-Brandy Cheesecake
 Categories: Cheesecakes
      Yield: 1 Cheesecake
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Ginger snaps; finely
           -crumbled
      5 tb Butter
      2 tb Honey

MMMMM--------------------------FILLING-------------------------------
     12 oz Cream cheese; softened
  1 1/2 c  Sour cream
      4 lg Eggs
      5 tb Honey
      1 tb Good brandy; up to 2 tb
      1 ts Fresh ginger root; grated
      1 ds Salt

MMMMM---------------------------GLAZE--------------------------------
    3/4 c  Orange juice
      2 tb Corn starch
      2 tb Honey
      2 ts Brandy
    1/4 ts Orange rind

MMMMM--------------------------GARNISH-------------------------------
           Candied ginger; (optional)
 
  Pre-heat oven to 350 F.
  
  Crust:
  
  Melt butter and honey together. Add to snap crumbs and mix well. Press
  firmly into the floor of an assembled spring-form pan.
  
  Filling:
  
  Whip everything together in a high-speed blender until fluffy. Pour
  into spring-form pan and bake with a pan of water in the oven for 40
  to 50 minutes. The cake is done whena toothpick probing the center
  emerges with nothing clinging.
  
  Glaze:
  
  Wait until the cake is completely cool.
  
  Place corn starch in a small saucepan. Whisk orange juice into it.
  Cook, whisking constantly, until thick and glossy (approximately 8
  minutes). Remove from heat. Keep whisking and add remaining
  ingredients. Pour over cooled cheesecake. Decorate with strips of
  candied ginger, if desired. Chill thoroughly for several hours.
  
  Recipe by Moosewood Cookbook
 
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