Kumquat And Chocolate Cheesecake Recipe

Name: Kumquat And Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups crushed gingersnap cookies (about 50 cookies); 1/3 cup butter, melted; 7 ounces semisweet chocolate, chopped; 2/3 cup heavy whipping cream; 1 medium navel orange; 2-3/4 cups whole-milk ricotta cheese; 1/4 cup packed dark brown sugar; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; 2 tablespoons finely chopped kumquats (about 4); Semisweet chocolate curls, sliced kumquats

Servings: persons

2-1/2 cups crushed gingersnap cookies (about 50 cookies)
1/3 cup butter, melted
7 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1 medium navel orange
2-3/4 cups whole-milk ricotta cheese
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
2 tablespoons finely chopped kumquats (about 4)
Semisweet chocolate curls, sliced kumquats

1
Preheat oven to 350u00b0. In a bowl, combine gingersnaps and butter. Press onto the bottom of a greased 8-in. springform pan. Refrigerate while preparing filling.
2
Place chopped chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
3
Finely grate enough zest from orange to measure 4 teaspoons. Cut orange crosswise in half; squeeze juice from orange. In a large bowl, beat ricotta cheese and brown sugar until smooth. Beat in chopped kumquats, orange juice, zest, vanilla and cooled chocolate mixture. Add eggs; beat on low speed just until combined. Pour over crust.
4
Place pan on a
5
. Bake until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set), 70-80 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6
Remove rim from pan. Top cheesecake with chocolate curls and thinly sliced kumquats.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/2 cups crushed gingersnap cookies (about 50 cookies), 1/3 cup butter, melted, 7 ounces semisweet chocolate, chopped, 2/3 cup heavy whipping cream, and more.

Yes, Kumquat And Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kumquat And Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions