Orange Cheesecake With Candied Kumquats Recipe

Name: Orange Cheesecake With Candied Kumquats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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:
2
Position rack in center of oven and preheat to 350u00b0F. 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
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
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
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
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:
7
Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
8
The
9
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.

2852

kcal

Calories

180

Fat

213

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 cups water, 2 cups sugar, 1 vanilla bean, split lengthwise, 9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed, and more.

Yes, Orange Cheesecake With Candied Kumquats 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!

Orange Cheesecake With Candied Kumquats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions