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
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.
