Quixotic Cheesecake

== Ingredients ==
=== Nut crust ===
* 5 tbsp softened butter
* ½ tsp salt
* ½ cup granulated sugar
* 2 cups untoasted walnuts
=== Cheesecake filling ===
* 1 large eggplant (about 1½ lb)
* 4 large eggs
* ¾ tsp salt
* 1 cup granulated sugar
* 1 cup semi-sweet chocolate chips
* 1 x 8 oz. pkg. cream cheese
* 2 tsp vanilla extract
=== Sauce ===
* juice of 3 oranges and 2 lemons
* ½ cup granulated sugar
* 2 tbsp butter
* ¾ tsp salt
* ⅓ tsp ground cloves
* 3 pieces chopped crystallized ginger
* ½ cup coarsely chopped walnuts
== Directions ==
=== Nut crust ===
# Combine butter, salt and sugar in food processor.
# Mix until creamy.
# Add walnuts, and process until ingredients are smooth.
# Place nut mixture into 10-inch deep-dish pie plate.
# Using spatula, build up sides, and smooth out bottom to form crust.
# Set aside.
# Preheat oven to 325°F.
=== Cheesecake filling ===
# Slice off stem end of large eggplant.
# Cut off about 2 inches more, and peel.
# Cut chunk into 1-inch cubes, and place in food processor.
# Process eggplant, yielding about ½ cup eggplant purée.
# Add eggs, and process.
# Add salt, sugar and chocolate chips, and process on high speed 1 minute.
# Add cream cheese and vanilla, and process.
# Let chocolate bits stay in mixture, as these sink to form bottom cheesecake layer.
# Pour mixture into nut crust.
# Slice remainder of eggplant, skin on, into ⅛-inch-thick rounds.
# Wrap in plastic, and set aside.
# Bake 55 minutes, or until center is firm.
# Remove from oven, and cool at least 30 minutes.
=== Sauce ===
# Combine orange and lemon juices, sugar, butter, salt, cloves and chopped ginger in large saucepan.
# Heat over medium heat, stirring often, until boiling.
# Reduce heat to low, stirring occasionally.
# Place eggplant slices in saucepan, and cook 25 minutes.
# Toast walnuts until golden.
# Remove eggplant slices from sauce mixture, and arrange eggplant attractively on cheesecake, overlapping slices if necessary.
# Add nuts to sauce.
# Spoon 6 tablespoons sauce, including nuts, over eggplant slices.
# Cover cheesecake in plastic or foil, and refrigerate at least 2 hours.
# Refrigerate remaining sauce.
# To serve, heat sauce over low heat.
# Using sharp knife, cut cheesecake into 12 portions, and place on plates.
# Spoon sauce over each serving, and pass.
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Category:Cheesecake Recipes