-
1
In a large saucepan, combine the tangerines with the sugar, water, cinnamon and star anise and bring to a boil.
-
2
Simmer over low heat until the rind is tender and the liquid is syrupy, about 1 hour 15 minutes, stirring frequently.
-
3
Scrape the compote into a bowl and let cool; discard the cinnamon stick and star anise pods.
-
4
In a food processor, finely grind the gingersnaps.
-
5
Add 1 stick of the butter and process until the mixture resembles wet sand.
-
6
Line the bottom of a 9-by-13-inch baking pan with parchment paper.
-
7
Press the cookie crumbs evenly over the bottom of the pan and refrigerate.
-
8
In a heatproof bowl set over a pot with 1 inch of simmering water, melt the white chocolate and remaining 5 tablespoons of butter, stirring occasionally.
-
9
In the bowl of a standing electric mixer fitted with a paddle, beat the cream cheese with the sugar and vanilla seeds at medium speed until smooth.
-
10
Add the melted chocolate mixture and beat until combined.
-
11
In a clean bowl, using a whisk attachment, beat the cream to firm peaks.
-
12
Using a rubber spatula, thoroughly mix one-quarter of the whipped cream into the cream cheese mixture, then fold in the rest.
-
13
Scrape the mixture into the baking pan and spread in an even layer.
-
14
Cover with plastic wrap and refrigerate overnight.
-
15
Cut the cheesecake into squares and serve with the compote.
