Contests

Ingredients

• 1 cup graham cracker crumbs
• 3/4 cup fine bread crumbs
• 2 tablespoons icing (aka powdered) sugar
• 1/4 cup + 2 Tblsp all purpose flour
• 1 1/3 cups white granulated sugar
• 1/3 cup butter, melted
• 6 slices of dried bread, white or whole wheat (I use a combination of both), cut into cubes
• 1/2 cup condensed milk
• 3/4 cup 1% milk
• 3/4 cup sweetened dried cranberries
• 1 cup mini toffee (Skor) bits/chips
• 4 eggs, large
• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 - 8 ounces pkgs of light Philadelphia cream cheese, softened
• 1 cup ricotta cheese
• 1 cup digestive cookies, broken into small pieces
• 1 teaspoon orange zest
• 1 cup whipping cream, warmed
• 3/4 cup orange juice
• 1 1/2 teaspoons cornstarch
• 12 mandarin orange slices/segments

Directions

1. Preheat oven to 374 degrees F. Spray 9"springform pan with non-stick cooking spray.
2. Base: In a medium bowl, mix together theh graham crumbs, bread crumbs, 1/4 cup of the flour, 2 Tblsp of the white granulated sugar, 1/2 tsp cinnamon and the icing sugar.
3. Base (cont'd):Mix the melted butter until the crumbs are evenly moist and clump together slightly.
4. Base (cont'd): Transfer the mixture to the 9" springform pan and press evenly onto the bottom of the pan. Bake until the crust is fragrant -approximately 10 minutes. Let cool on rack.
5. Lower the oven temperature to 300 degrees F. In a separate bowl, mix together the milk,condensed milk, 1 tsp of connamon, 1/2 tsp vanilla. Pour the mixture over the cubed bread and stir until bread is coated. Stir in toffee (Skor) bits and dried cranberries. Set aside.
6. Filling (cont'd): In a stand mixer fitted with a paddle attachment, beat the Philadephia light cream cheese, ricotta and remaining flour (2 Tblsp) and salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until smooth and fluffy, about 5 minutes.
7. Filling (cont'd): Make sure the cheese mixture has no lumps, then add 3/4 cup of teh white granulated sugar and continue beating until smooth.
8. Filling (cont'd): Add the eggs, one a time, remainder (1 tsp) of vanilla and remainder (1/2 tsp) of cinnamon beating just until blended. Fold in the bread mixture and cookie bits.
9. Filling (cont'd): Pour filling onto cooled base and bake at 300 degrees (in water bath) until the centre jiggles like JELL-O when nudged- approximately 60 minutes.
10. Topping: In small saucepan, combing the remaining sugar (1/2 cup- if there is excess - do not use), orange juice and orange zest. Cook over medium- high heat (stirring frequently) for about 6-8 minutes or until the mixture turns and amber color.
11. Topping (cont'd): Remove from heat and quickly stir in the warmed cream. Return sauce to stove, whisk in the cornstarch and cook on medium- low for approximately 3 more minutes or until the sauce thickens to the consistency of gravy.
12. Assembly: When cheesecake has completely cooled (20-30 minutes) pour the topping oer the cheesecake and refrigerate for 8 hours (preferrably overnight). NOTE: Do not skip this step or the centre will be runny.
13. Assembly (cont'd): Top/garnish each piece with a slice/segment of mandarin orange and 1/2 tsp of toffee (Skor) bits and serve.