Water Grill Cheesecake

Recipe Ingredients

		Ginger Cornmeal Crust
3 tablespoons	45ml	Softened butter
3 tablespoons	45ml	Sugar
5 tablespoons	75ml	Flour
4 tablespoons	60ml	Instant cornmeal (polenta)
1/2 teaspoon	2.5ml	Ground ginger
		Cheesecake Batter
12 oz	340g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
		Seeds from 1/2 vanilla bean
2		Eggs
1		Egg white
1 teaspoon	5ml	Vanilla extract
1/4 cup	59ml	Lemon juice
4 1/2 oz	127g	Crème fraîche
1 1/2 cups	355ml	Heavy whipping cream
		Ginger Berry Sauce
2		Blackberries
2		Raspberries
6 tablespoons	90ml	Sugar
3 oz	85g	Fresh ginger - sliced

Recipe Instructions

For the Ginger Cornmeal Crust: Heat the oven to 325 degrees. Place the butter and sugar in the bowl of an electric mixer and beat to a creamy consistency. Once the mixture is smooth, add the flour, cornmeal and ginger, and mix to combine. Press the dough evenly into the bottom of a 9-inch springform pan. Bake until golden brown, about 8 to 10 minutes.

For the Cheesecake Batter: Place the cream cheese, sugar and vanilla bean seeds in the bowl of an electric mixer and cream until smooth. Beat in the eggs and egg white, scraping down the sides of the bowl. Add the vanilla extract, lemon juice, crème fraîche and cream and mix well. Pour into the baked crust and bake until the center is set, 50 to 55 minutes. Refrigerate the cheesecake 2 to 4 hours before removing it from the pan.

For the Ginger Berry Sauce: Set aside half of the blackberries and half of the raspberries. Combine the remaining blackberries and raspberries, the sugar and the ginger in a saucepan. Cook on low to medium heat until the berries have released all their juices, about 15 minutes.

Strain through a fine strainer, pressing down with a wooden spoon, and return the liquid to the saucepan, discarding the solids. Cook until the sauce is reduced by two-thirds. Drizzle the sauce over the chilled cheesecake and garnish with the reserved berries.

This recipe yields 10 to 12 servings.

Each of 12 servings: 403 calories; 117 mg. sodium; 120 mg. cholesterol; 27 grams fat; 17 grams saturated fat; 36 grams carbohydrates; 6 grams protein; 6 grams fiber.

Source:
The Los Angeles Times, 05-14-2003

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