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Orange Cheesecake with Candied Kumquats

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Orange Cheesecake with Candied Kumquats

Orange Cheesecake with Candied Kumquats

amanda

Equipment

  • - Electric Mixer with Paddle Attachments: Essential for efficiently mixing cheesecake batter without over-beating, ensuring a smooth and creamy texture.

  • - 9-Inch Springform Pan: Key component for baking a cheesecake, allowing easy release of the dessert after cooling.

  • - Digital Kitchen Scale: Accurate weighing can improve precision in ingredient measurements crucial for baking recipes.

  • - Silicone Baking Mat: Perfect for lining springform pan to prevent sticking and simplify cleanup when making a cheesecake.

  • - Parchment Paper: Useful for lining the baking pan, which can help remove the cheesecake easily once set.

  • - Citrus Juicer: To extract fresh juice from kumquats for candied topping or garnish.

  • - Cheese Grater: For grating nutmeg and zest if required by the recipe or other ingredients needing grating.

  • - Fine Mesh Sieve: Useful for straining crusts or liquid ingredients, ensuring a smooth dessert texture.

  • - Candy Thermometer: To monitor temperature when making candied kumquats, ensuring the right consistency is achieved.

  • - Food Processor: Can be used for preparing crusts or creating cheesecake batter from scratch if needed.

  • - Baking Glass: Unique bakeware that retains heat well in a regular oven and benefits the baking of cheesecakes.

  • - Pastry Bag and Tips: For decorative finishing touches like piping whipped cream or creating floral designs on cheesecake.

Ingredients

  • 2 cups water

  • 2 cups sugar

  • 1 vanilla bean, split lengthwise

  • 9 ounces kumquats (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 (packed) golden brown sugar

  • 6 to 7 tablespoons unsalted butter, melted

  • 1 cup fresh orange juice

  • 1 cup sugar, divided

  • 2 tablespoons finely grated orange peel

  • 4 8-ounce packages cream cheese, room temperature

  • 1 cup sour cream

  • 3 tablespoons all purpose flour

  • 1/4 teaspoon salt

  • 5 large eggs, room temperature

Instructions

1

Instruction 1

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 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.
2

Instruction 2

Position rack in center of oven and preheat to 350°F. 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. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.
3

Instruction 3

Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
4

Instruction 4

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.
5

Instruction 5

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 of springform pan.
6

Instruction 6

Bake cake until just set in center, about 1 hour 35 minutes. Remove cake from roasting pan; remove foil. 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.
7

Instruction 7

Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
8

Instruction 8

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.
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