Citrus Cheesecake

Ingredients

• 0.5 cup butter melted
• 24 oz cream cheese softened
• 4 large eggs 
• 2 cups graham cracker crumbs 
• 0.5 teaspoon ground ginger 
• 1 tablespoon lemon zest grated
• 4  navel oranges 
• 1 teaspoon orange extract 
• 1 large pomegranate seeds removed
• 8 oz cream sour
• 0.3 cup sugar 
• 0.3 cup sugar 
• 0.8 cup sugar 
• 1.3 cups sugar 
• 2 teaspoons vanilla extract 
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• hand mixer
• roasting pan
• aluminum foil
• ziploc bags
• wax paper
• springform pan
• zester

Directions

1. Using a zester and working from top of orange to bottom, remove peel from oranges in long strips.
2. Combine 3/4 cup sugar and 3/4 cup water in a small saucepan over medium-low heat, stirring until sugar dissolves. Bring to a boil; reduce heat, and simmer 2 minutes.
3. Add orange peel; simmer 15 minutes.
4. Meanwhile, peel and section zested oranges. Seal orange sections in a zip-top plastic bag, and refrigerate until ready to garnish cheesecake.
5. Drain orange peel well. Toss with 1/4 cup sugar in a small bowl.
6. Place candied peel in a thin layer on wax paper to dry. Store in an airtight container up to 2 days.
7. Combine graham cracker crumbs and next 3 ingredients; stir well. Press mixture firmly on bottom and 2" up sides of a lightly greased 9" springform pan.
8. Bake at 350 for 14 to 16 minutes; let cool. Wrap bottom and sides of pan in aluminum foil and place in a large roasting pan; set aside. (Wrapping the pan is insurance against leaks in case your pan is older and not 100% airtight.)
9. Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add 1 1/4 cups sugar, beating just until blended.
10. Add sour cream, beating just until blended.
11. Add eggs, 1 at a time, beating well after each addition. Stir in lemon rind and extracts.
12. Pour batter into baked crust.
13. Add hot water to roasting pan to a depth of 2".
14. Bake at 350 for 55 minutes or until edges are set and center is almost set. Carefully remove pan from water bath, and immediately run a knife around edge of pan. Cool completely on a wire rack; cover and chill 8 hours.
15. To serve cheesecake, remove sides of springform pan.
16. Place cheesecake on a serving platter. Arrange orange sections in concentric circles on top of cake. Pile pomegranate seeds in center of cheesecake. Decorate with candied orange peel.