Orange Cheesecake with Candied Kumquats

Name: Orange Cheesecake with Candied Kumquats
Prep time: 1 h 30 min
Total time: 4 h
Yield: 16
Ingredients: water 2 cups; sugar 2 cups; split 1 vanilla bean, lengthwise; kumquats 9 ounces (about 25 medium), thinly sliced crosswise, seeds removed; 2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor); 1/3 cup golden brown sugar (packed); 6 to 7 tablespoons unsalted butter, melted; 1 cup fresh orange juice; 1 cup sugar, divided; 2 tablespoons finely grated orange peel; (8 4 ounce) packages cream cheese, room temperature; 1 cup sour cream; 3 tablespoons all purpose flour; 1/4 teaspoon salt; 5 large eggs, room temperature

Save Recipe

Prep 1 hr 30 min
Total 4 hr 0 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Dress up creamy cheesecake with candied kumquats.

by: Moogie

Updated Jul 21, 2015

Ingredients

Candied Ingredients for Kumquats:

water 2 cups
sugar 2 cups
split 1 vanilla bean, lengthwise
kumquats 9 ounces (about 25 medium), thinly sliced crosswise, seeds removed

Ingredients for Crust:

2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor)
1/3 cup golden brown sugar (packed)
6 to 7 tablespoons unsalted butter, melted

Ingredients for Filling:

1 cup fresh orange juice
1 cup sugar, divided
2 tablespoons finely grated orange peel
(8 4 ounce) packages cream cheese, room temperature
1 cup sour cream
3 tablespoons all purpose flour
1/4 teaspoon salt
5 large eggs, room temperature

Steps

1

Directions for Candied Kumquats: Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes. Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup. Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 and 1/4 cups, about 8 minutes.
2

Directions for Crust: Position rack in center of oven and preheat to 350° F. Combine cookie crumbs and brown sugar in medium bowl; add melted butter and stir until crumbs feel moist when pressed together with fingertips. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 and 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature. Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
3

Directions for Filling: 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
4

Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides ofspringform pan.
5

Bake cake until just set in center, about 1 hour and 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. Remove pan sides; place cake on platter. Cut cake into wedges; drizzle with some kumquat syrup over and serve. The kumquat syrup is perfect with the cake. But don't stop there. It's also yummy drizzled over vanilla ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.

Nutrition Information

No nutrition information available for this recipe