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Orange Cheesecake with Candied Kumquats

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Orange Cheesecake with Candied Kumquats

Orange Cheesecake with Candied Kumquats

This recipe serves 12. One serving contains 576 calories, 9g of protein, and 41g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up kumquats, salt, cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves.
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Vanilla BeanVanilla Bean
SeedsSeeds
SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes.
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KumquatKumquat
3
Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup.
Ingredients you will need
KumquatKumquat
SyrupSyrup
4
Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.
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KumquatKumquat
SyrupSyrup
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Sauce PanSauce Pan
BowlBowl
1
Position rack in center of oven and preheat to 350°F.
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OvenOven
2
Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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Cookie CrumbsCookie Crumbs
Brown SugarBrown Sugar
ButterButter
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Springform PanSpringform Pan
BowlBowl
3
Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.
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CrustCrust
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OvenOven
Frying PanFrying Pan
4
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
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CrustCrust
WrapWrap
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
1
Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.
Ingredients you will need
Orange JuiceOrange Juice
Orange ZestOrange Zest
SugarSugar
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Sauce PanSauce Pan
2
Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth.
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Cream CheeseCream Cheese
SugarSugar
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Hand MixerHand Mixer
BowlBowl
3
Mix in sour cream, flour, and salt. Beat in eggs 1 at a time.
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Sour CreamSour Cream
All Purpose FlourAll Purpose Flour
EggEgg
SaltSalt
4
Mix in cooled orange juice mixture.
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Orange JuiceOrange Juice
5
Pour filling into crust; place springform pan in large roasting pan.
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CrustCrust
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Springform PanSpringform Pan
Roasting PanRoasting Pan
6
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
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WaterWater
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Springform PanSpringform Pan
Roasting PanRoasting Pan
7
Bake cake until just set in center, about 1 hour 35 minutes.
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OvenOven
8
Remove cake from roasting pan; remove foil.
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
9
Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.
Ingredients you will need
KumquatKumquat
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Aluminum FoilAluminum Foil
10
Remove pan sides; place cake on platter.
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Frying PanFrying Pan
11
Cut cake into wedges; drizzle some kumquat syrup over and serve.
Ingredients you will need
KumquatKumquat
SyrupSyrup
12
The KUMQUAT SYRUP is perfect with the cake—but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.
Ingredients you will need
Coffee Ice CreamCoffee Ice Cream
Sparkling WaterSparkling Water
KumquatKumquat
MartiniMartini
VanillaVanilla
SyrupSyrup
VodkaVodka
TeaTea
DifficultyExpert
Ready In45 m.
Servings12
Health Score2
Dish TypesSide Dish
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