Orange Cheesecake with Candied Kumquats

Orange Cheesecake with Candied Kumquats

I love kumquats. I eat them with peel and seeds. Unfortunately, they are seasonal, so, it makes sense to enjoy them while they last. This cheesecake presents the kumquats in a nice, elegant way. Although you can eat the kumquats with the seeds, you will have to seed them for this recipe. The task is rather time consuming than difficult. If you stretch the preparation over two days you certainly won’t be tired at all.

The cheesecake itself is classic, dense and creamy.

I found the recipe in one of the issues of “Bon Appétit”. And baked the cake for my husband’s birthday. He isn’t questioning the necessity of the magazine subscription anymore…

For the candied kumquats:

  • 2 cups water
  • 2 cups sugar
  • 1 vanilla bean, split lengthwise
  • 9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed

For the crust:

  • 2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor)
  • 1/3 cup (packed) golden brown sugar
  • 7 tablespoons unsalted butter, melted

For the filling:

  • 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

Make candied kumquats:

Combine the water and sugar in a medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Stir over medium heat until the sugar dissolves. Add the kumquats; reduce the heat. Simmer until the kumquat slices are translucent, about 30-35 minutes. Remove from the heat; cool the kumquats in the syrup. Strain the kumquats, reserving the syrup. Combine the kumquats and 1/4 cup syrup in a small bowl. Return the remaining syrup to the same saucepan; boil until reduced to 1 ¼ cups, about 8 minutes.

Can be made 2 days ahead. Cover separately and chill.

Make the crust:

Position a rack in the center of the oven and preheat to 350°F. Lightly grease a 9-inch springform pan with 2 3/4-inch-high sides. Line the bottom with a parchment paper circle.

Combine the cookie crumbs and brown sugar in a medium bowl; add the melted butter and stir. Press the crumb mixture evenly onto the bottom and 1 inch up sides of the springform pan. Bake the crust until set and the edges are golden brown, about 20 minutes. Cool the crust in the pan on a rack. Maintain the oven temperature.

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

Make the filling, bake the cake:

Combine 1/4 cup sugar, and orange peel in a small saucepan. Rub with your fingers until the sugar is moist and aromatic, add the orange juice, Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat. Simmer until the mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.

Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup sugar in a large bowl until smooth. Mix in the sour cream, flour, and salt. Beat in the eggs 1 at a time. Mix in the cooled orange juice mixture. Pour the filling into the crust; place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up sides of the springform pan.

Transfer carefully to the oven and bake until softly set, about 1 hour-1 hour 15 minutes. Turn off the oven. Let the cake stand in the oven for another hour. Transfer the springform pan onto the rack and cool. Cover; chill the cake overnight.

Run a knife around the edge of the cake to loosen and remove the side of the pan. Transfer the cake to a plate. Arrange kumquat slices atop cake, covering completely.

Cut cake into wedges; drizzle some kumquat syrup over and serve.

Orange Cheesecake with Candied Kumquats

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.

Orange Cheesecake with Candied Kumquats (Slice)

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5 Responses to “Orange Cheesecake with Candied Kumquats”

  1. I’m in love with your blog . You bake to the perfection & your photos are totally mouth watering . I couldn’t resist any longer and I’ve made the Chai Cake last w-end which was Divine. I’m planning to surprise my husband tonight with this wonderful Orange Cheesecake with Candied Kumquats.
    I’m in Japan and they are also in season here ; D
    I hope I won’t get a baking obsession too cause I don’t need any extra kilo lol… That’s dangerous !
    Thank you for sharing your passion .

    Nycole a Canadian living in Tokyo

  2. Nycole, thank you so much for your words! I am flattered!
    There’s nothing I appreciate more than feedbacks on the recipes I post. It brings great satisfaction and keeps this blogging going! Thank you very much. And I hope your husband will like the cheesecake :)

  3. I must say, I spent endless hours looking at your posts… I’m honest, I wish I have the talents to do the things that you do, so well…but for right now, reading your posts and starring at all of your images is enough to satisfy my curiosity! I’m jealous…!

    Thanks for taking the time to share this gift that you have to us here…in cyberspace! It’s truly generous!

  4. Adelina, thank you very much for your such kind words!

  5. Hi I am now more inspired to preserve kumquat for those out of season days. So far I only enjoyed it with Brie, Blue Cheese and Chardonnay… on toast and with oats (Jungle Oats South African Brand) – thank you for the cake photo and recipe.

    My kumquat preserve recipe:

    pound kumquat (slices and pips removed)
    pound sugar
    leave over night (ten hours)

    place sugar soaked kumquat in pot
    add 250ml water
    and slowly simmer – stirring occasionally until a sugar dissolved
    boil for 10 min

    gently ladle out the kumquat rings
    let the sugar water boil a little until semi-syrup/jelly stage
    place the kumquat back into the syrup and take off the heat

    Add 90ml of brandy/whisky and stir in gently
    (Import use good quality brandy / whisky )
    Place in prepared jars and seal.

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