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1
Preheat the oven to 275.
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2
Spray a 6-inch springform pan with vegetable oil spray.
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3
Wrap the outside of the pan tightly with foil and set it in a small roasting pan.
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4
In a medium bowl, using an electric mixer, beat the cream cheese and sugar at medium speed until smooth.
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5
Add the quark and beat just until blended.
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6
Add the egg and egg yolks, one at a time, beating well between additions.
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7
Beat in the Cointreau.
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8
Pour the mixture into the prepared pan.
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9
Add enough hot water to the roasting pan to reach halfway up the side of the springform pan.
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10
Bake for about 1 hour and 15 minutes, until the cheesecake is slightly jiggly in the center and set around the edge.
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11
Remove it from the water bath and run a knife around the edge of the cake to allow it to settle in the pan as it cools.
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12
Cover and refrigerate overnight.
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13
Preheat the oven to 350.
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14
Butter and flour a 6-inch cake pan.
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15
In a small bowl, whisk the flour with the baking powder, ground spices and salt.
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16
In a medium bowl, using an electric mixer, beat the brown sugar with the egg and egg yolk at medium-high speed until light and fluffy.
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17
In a microwave-safe bowl, melt the butter in the milk.
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18
Stir in the molasses, fresh ginger and vanilla.
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19
In 3 alternating additions, beat the dry and wet ingredients into the egg mixture.
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20
Scrape the batter into the prepared pan and bake in the lower third of the oven for 35 to 40 minutes, until springy.
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21
Let the cake cool in the pan for 20 minutes, then turn the cake out onto a rack.
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22
Turn it right side up and let cool completely.
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23
Using a serrated knife, carefully slice the rounded top off of the gingerbread cake to make it level.
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24
Invert the cake (cut side down) onto the cheesecake.
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25
Place a plate over the cake pan.
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26
Holding both the plate and pan, invert the entire cake onto the plate.
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27
Remove the ring, then carefully lift off the pan bottom.
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28
Garnish with the candied kumquat slices and serve chilled.
