Kumquats, small, oval citrus fruit with an edible peel, start turning up in markets this month. They're candied here for a gorgeous cheesecake topping.
Ingredients
Makes 12 servings
Candied Kumquats:
Crust:
Filling:
For candied kumquats:
Step 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.
For crust:
Step 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.
Step 3
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
For filling:
Step 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.
Step 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.
Step 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.
Step 7
Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
Step 8
TheKUMQUAT SYRUPis 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.
How would you rate Orange Cheesecake with Candied Kumquats?
Leave a Review
Reviews (14)
Back to TopThis is the second time that I have baked this cheesecake. The 1 hr. 35 min. bake time is much too long. The first time I baked it the cake was overdone and much too brown. I "peeled" off the overly brown "skin" from the top before adding the kumquats and nobody was the wiser. I was surprised by how tasty it was, I had never used flour in a cheesecake before. The second time I baked it I started checking after 60 min and took the cake out of the oven after 70 min. It looks fine, will be serving it in two days. The next time I bake this for a large gathering I'll try using a 10" pan and bake for an even shorter time. It will be easier to get more slices from a larger, shorter cake. I've used the kumquat syrup diluted with water to make a very refreshing and popular drink. I have never drizzled the syrup over the cake...there's really no need.
tangogowench
1/30/2014
Great texture and looks just like the photo of the recipe. Only reason why this did not get a fourth fork is cos it is a little too sweet. Will cut down on the sugar next time I make it.
Anonymous
Australia
7/28/2010
This is by far the BEST cheesecake that I have ever eaten. It is a gorgeous, light dessert and not too sweet. My only recommendation would be to buy 5-10 extra kumquats.
csjhung
San Carlos, CA
3/22/2010
我这两次精彩的评论。两个things: if you don't have kumquats you can make a nice little sauce with oranges, tangerines, or lemons AND if you are like me, someone who waits to long to get started, you can serve it several hours after it is made without waiting for the cooling period. It worked for me, but it was very creamy (which people seemed to love).
Anonymous
Andover
12/25/2009
Excellent. It looks and tastes delicious. The leftover syrup is so worth it and can be used for many different things.
Anonymous
Bristol, TN
6/15/2009
Excellent. I did strain the orange peels from the OJ before mixing it with the cream cheese mixture - only because a like a smooth filling. It still had the OJ flavor. Perfect.
Anonymous
Hawaii
12/11/2008
Made it for last year's Thanksgiving and everybody went nuts about the cake! They loooooved it! I don't like cheesecakes, and I don't it it, but will definitely do it again this year.
Anonymous
Beirut
11/27/2008
This is an excellent and well- written recipe. Follow it exactly and you will have the beautiful results I had. Don't skimp on the kumquats. Next time I will use more kumquats for an even more awesome presentation and to make more syrup. Try the syrup in Earl Grey tea it's really good.
Anonymous
Santa Cruz, CA
3/17/2008
Decided on making this recipe only because I wanted a reason to buy some of the beautiful kumquats in the market. As I was making it, I was thinking this recipe was definitely going to get a poor rating from me, since preparing the kumquats was tedious, to say the least- I was thinking that throwing some softened marmalade or something would be comparable, and much less work. However- once completed and chilled, it was so worth it. I think it was the tastiest cheesecake I have ever had- perfect texture (not too airy, not too dense), delicate flavors and beautiful presentation. Try it.
Anonymous
Bangor, Maine
2/26/2008
I forgot my fork rating!
Anonymous
Cherry Hill, NJ
12/26/2007
Impressive looking with an even more impressive taste. The syrup from the candied kumquat is so versatile. I have used it on crepes, pancakes, ice cream, panna cota and virtually anything that needed a sweet citrusy flavor. I have resolved to make this cheesecake every time I see kumquat in my local grocery.
Anonymous
Cherry Hill, NJ
12/26/2007
This cheesecake is divine... To the user who commented on the two cups of sugar part, keep in mind that the vast majority of that sugar becomes a syrup which is used at the diner's dicretion. the cake had a subtle, delicious caramelly-orange flavor that was well-worth the effort of preparation. (slicing and seeding kumquats is definitly a bit of preparation!) Will absolutely make this again.
saakimba
Seattle, WA
11/24/2007
…或一个简单的凡人怎么能打动她的客人!I celebrate Thanksgiving each year on the Friday after, all they way down in the Southern Hemispehre where although it is Spring, my kumquat trees keep producing fruit. I was delighted to have this recipe calling fir an ingredient that is actually ¨in season¨. After only dropping the additional ornge peel in the cream cheese mix ( a very appropriate move since this leaves the kumquats to STAR ALONE atop the cake) , I was able to serve a much appreciated dessert of the utmost sophistication.
marimaldon
Chile
11/24/2007
2 cups of sugar??? Too sticky sweet for me!
Anonymous
boston, ma
11/15/2007
