Orange Cheesecake With Candied Kumquats
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Water1 cup
Sugar (divided)7 tbsps
Unsalted Butter (melted)1 cup
Orange Juice (fresh)2 tbsps
Orange Peel (finely grated)1 cup
Sour Cream3 tbsps
All-Purpose Flour1 tsp
Salt5 large
Egg (room temperature)Directions:
1
For candied kumquats: Combine water and sugar in medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Stir over medium heat until sugar dissolves
4
Add kumquats; reduce heat
5
Simmer until kumquat slices are translucent, about 25 minutes
6
Remove from heat; cool kumquats in syrup
7
Strain kumquats, reserving syrup
8
Combine kumquats and 1/4 cup syrup in small bowl
9
Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes
10
DO AHEAD: Can be made 2 days ahead
11
Cover separately and chill
12
Combine water and sugar in medium saucepan
13
Scrape in seeds from vanilla bean; add bean
14
Stir over medium heat until sugar dissolves
15
Add kumquats; reduce heat
16
Simmer until kumquat slices are translucent, about 25 minutes
17
Remove from heat; cool kumquats in syrup
18
Strain kumquats, reserving syrup
19
Combine kumquats and 1/4 cup syrup in small bowl
20
Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes
21
DO AHEAD: Can be made 2 days ahead
22
Cover separately and chill
23
For crust: Position rack in center of oven and preheat to 350°F
24
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
25
Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
26
Bake crust until set and edges are golden brown, about 20 minutes
27
Cool crust in pan on rack
28
Maintain oven temperature
29
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof
30
Position rack in center of oven and preheat to 350°F
31
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
32
Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
33
Bake crust until set and edges are golden brown, about 20 minutes
34
Cool crust in pan on rack
35
Maintain oven temperature
36
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof
37
For filling: Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan
38
Bring to boil, stirring until sugar dissolves
39
Reduce heat
40
Simmer until mixture is reduced to 3/4 cup, about 10 minutes
41
Chill until cool
42
Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth
43
Mix in sour cream, flour, and salt
44
Beat in eggs 1 at a time
45
Mix in cooled orange juice mixture
46
Pour filling into crust; place springform pan in large roasting pan
47
Pour enough hot water into roasting pan to come halfway up sides of springform pan
48
Bake cake until just set in center, about 1 hour 35 minutes
49
Remove cake from roasting pan; remove foil
50
Place cake directly in refrigerator and chill overnight
51
Arrange kumquat slices atop cake, covering completely
52
DO AHEAD: Can be made 1 day ahead
53
Tent cake with foil and refrigerate
54
Remove pan sides; place cake on platter
55
Cut cake into wedges; drizzle some kumquat syrup over and serve
56
Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan
57
Bring to boil, stirring until sugar dissolves
58
Reduce heat
59
Simmer until mixture is reduced to 3/4 cup, about 10 minutes
60
Chill until cool
61
Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth
62
Mix in sour cream, flour, and salt
63
Beat in eggs 1 at a time
64
Mix in cooled orange juice mixture
65
Pour filling into crust; place springform pan in large roasting pan
66
Pour enough hot water into roasting pan to come halfway up sides of springform pan
67
Bake cake until just set in center, about 1 hour 35 minutes
68
Remove cake from roasting pan; remove foil
69
Place cake directly in refrigerator and chill overnight
70
Arrange kumquat slices atop cake, covering completely
71
DO AHEAD: Can be made 1 day ahead
72
Tent cake with foil and refrigerate
73
Remove pan sides; place cake on platter
74
Cut cake into wedges; drizzle some kumquat syrup over and serve
75
The KUMQUAT SYRUP is perfect with the cake—but don't stop there
76
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
77
The KUMQUAT SYRUP is perfect with the cake—but don't stop there
78
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