Orange Cheesecake with Candied Kumquats Recipe

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Orange Cheesecake with Candied Kumquats
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Ingredients
15
Count
Nutrition
523
Calories
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Ingredients:

Directions:

  1. For candied kumquats: 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.
  2. For crust: 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.
  3. Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
  4. For filling: 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: Can be made 1 day ahead. Tent cake with foil and refrigerate.
  7. Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.37 Kcal (2191 kJ)
Calories from fat 331.54 Kcal
% Daily Value*
Total Fat 36.84g 57%
Cholesterol 185.18mg 62%
Sodium 339.02mg 14%
Potassium 261.4mg 6%
Total Carbs 41.78g 14%
Sugars 35.23g 141%
Dietary Fiber 1.66g 7%
Protein 8.94g 18%
Vitamin C 21.2mg 35%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 136.4mg 14%
Amount Per 100 g
Calories 219.54 Kcal (919 kJ)
Calories from fat 139.07 Kcal
% Daily Value*
Total Fat 15.45g 57%
Cholesterol 77.68mg 62%
Sodium 142.21mg 14%
Potassium 109.65mg 6%
Total Carbs 17.53g 14%
Sugars 14.78g 141%
Dietary Fiber 0.7g 7%
Protein 3.75g 18%
Vitamin C 8.9mg 35%
Iron 0.3mg 4%
Calcium 57.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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