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1
Shortbread Crust: Preheat the oven to 400F (200C).
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2
Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
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3
Form a small depression or well in the center of the mound.
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4
Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
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5
Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands.
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6
Shape the dough into a ball and wrap in plastic wrap.
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7
Chill for at least 10 minutes.
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8
Roll out the dough to a thickness of about 1/4 inch.
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9
You should have a circle of about 11 inches in diameter.
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10
For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
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11
Place the circle inside a 9 inch springform pan.
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12
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
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13
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
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14
Allow to cool.
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15
Using the leftover dough, line the sides of the springform pan.
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16
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
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17
Make sure that the side crust meets the bottom crust all the way around.
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18
Brush the reserved egg white onto the shell, covering the bottom and sides.
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19
This will seal the dough and keep it from becoming soggy.
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20
Set aside until ready to use.
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21
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan.
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22
Stir in the cranberry sauce.
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Cook over medium heat, stirring constantly, until thick.
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24
Stir in the lemon zest and lemon juice.
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25
Set aside to cool slightly.
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26
White Chocolate Filling: Reset the oven to 350F (180C).
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27
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 tablespoon - about 12 minutes.
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28
Remove and discard the strip of orange peel and set aside the reduced orange juice.
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29
Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
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30
Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
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31
Pour the cranberry glaze filling into the prepared crust, spreading evenly.
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32
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
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33
Move cheesecake to a wire rack and cool completely to room temperature.
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34
Chill in the refrigerator overnight.
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35
Candied Oranges Topping: Cover a wire rack with waxed paper.
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36
Set aside.
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37
Combine the water and sugar in a heavy shallow wide skillet.
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38
Stir over medium heat until the sugar dissolves.
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39
Simmer 5 minutes longer.
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40
Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
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41
Cook the oranges for one hour.
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42
Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
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43
Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack.
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44
Let dry 1 hour.
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45
Boil the orange-sugar syrup until thick, about 6 minutes.
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46
Loosen and remove the sides of the springform pan.
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47
Set the cheesecake on a serving dish.
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48
Overlap the candied orange slices around the top of the cheesecake.
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49
Reheat the orange syrup, if necessary, and brush over the orange slices.
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50
Drizzle any remainder over each serving.
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51
Garnish: whipped cream NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer.
