Description
A dreamy, creamy, yummilicious filling with hints of ginger and orange. Baked inside a gingerbread cracker crust. Garnished with a topping of cranberries and blueberries and hints of orange and ginger.
This is a perfect cake to present to the host for the holidays.
Blissfully satisfactelicious!
Once chilled the cake can be removed from pan, wrapped airtight and frozen for 1 month for ease of the busy holiday season.
Ingredients
- Graham Crackers
- Butter
- Neufchatel Cheese
- White Chocolate
- Sour Cream
- Salt
- All-purpose Flour
- Vanilla Extract
- Orange Liqueur
- Sugar
- Orange
- Crystallized Ginger
- Nutmeg
- Eggs
- Frozen Cranberries
- Dried Cranberries
- Cornstarch
- Ground Ginger
- Orange Juice
- Water
- Blueberries
Instructions
- Preheat oven to 375 degree and place rack in center of the oven
- Crust:
- In a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended
- Spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches
- Bake 10 minutes
- Side aside to cool and reduce oven to 300 degrees
- Filling:
- Beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining
- Add the remaining filling ingredients except using only half the orange zest and wait on the eggs
- Beat 1 minutes
- Add eggs one at a time just to incorporate being sure not to over-beat the eggs
- Place spring-form pan on cookie sheet and fill the cooled crust with filling
- Bake 50-60 minutes when center jiggles
- Cover and refrigerate at least 24 hour
- Topping:
- Heat all the topping ingredients except the blueberries stove top in a small pot
- Cook till thick and berries start to pop
- Mix in the blueberries
- Cool and serve over slices
- Along with sweetened whipped cream if desired