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Prep Time
10 mins
Total Time
1 h 30 m
Serves
16

Ingredients

1 1/4 cups
graham cracker crumbs
300 mL
1/4 cup
butter, melted
60 mL
1 1/2 cups
light cream cheese, room temperature
375 mL
1 cup + 2 tsp
sugar, divided
250 mL + 10 mL
3 tbsp
sour cream
45 mL
2
eggs, 1 whole, 1 yolk only
1 tbsp
grated fresh ginger
15 mL
1 1/2 cups
orange juice
375 mL
1/4 cup
candied ginger
60 mL
2
small navel oranges

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

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Nutritional Facts Per Serving

Nutrition Description:
1/16 of the recipe
Calories:
210
Fat:
10 g
Saturated Fat:
6 g
Carbs:
27 g
Fibre:
1 g
Cholesterol:
50 mg
Protein:
4 g
Sodium:
160 mg