I think of this cheesecake as a showstopper. Candied citrus slices make quite the presentation arranged on top of the delicately flavored cheesecake. It is more time consuming to prepare than most cheesecakes, but the syrup alone is worth the time involved. You can save the leftover syrup and use it for other recipes or in place of regular syrup. I think it would be delicious drizzled over yogurt. The original recipe called for kumquats but you can use oranges or a combination of both as I did. Keep in mind, preparing all of the kumquats takes a while since they all have to be seeded and sliced. The oranges take less time to prepare.
Orange Cheesecake with Candied Kumquats
Recipe from Epicurious
Candied Citrus Ingredients
- 2 cups water
- 2 cups sugar
- 1 vanilla bean, split lengthwise and scraped
- 1 orange sliced into thin slices
- 15 kumquats, sliced into thin slices
- 2 cups vanilla wafer cookie crumbs (9 ounces cookies ground in food processor)
- 1/3 cup brown sugar, packed
- 7 tbsp melted butter
- 1 cup freshly squeezed orange juice
- 1 cup sugar divided
- 2 tbsp minced orange peel
- 4 8-ounce packages cream cheese, softened
- 1 cup sour cream
- 1/4 tsp salt
- 5 large eggs, room temperature
- Combine the water and sugar in a saucepan. Add the vanilla bean seeds. Stir over medium heat until the sugar is dissolved. Add the orange and kumquat slices and reduce heat. Simmer until the citrus is translucent, about 30 minutes.
- Remove the citrus slices and 1/4 cup of the syrup and set aside. Reduce the remaining syrup by boiling for about 8 minutes. Remove the saucepan from the heat and let cool. Set the syrup aside until the cheesecake is ready.
- Place baking rack in the center of the oven and preheat to 350 degrees Fahrenheit. Stir the cookie crumbs and brown sugar together in a medium bowl. Add the melted butter and stir until the mixture feels moist when pressed together. If it is too dry add more melted butter. Press the crust onto the bottom and up the sides of a springform pan. Bake for 20 minutes until golden brown and the crust is set. Cool the pan on a baking rack. Keep the oven on.
- To prepare the filling, add the orange juice, 1/4 cup sugar and orange peel to a small saucepan. Bring to a boil and stir until the sugar is dissolved. Reduce the heat and simmer until the mixture reduces to 3/4 cup. Remove from heat and let cool.
- Beat the cream cheese and remaining 3/4 cup sugar in your mixer bowl until smooth. Add the sour cream and salt and continue mixing. Beat in the eggs one at a time. Pour in the cooled orange juice mixture and beat until well incorporated.
- Wrap your springform pan with tin foil to make it waterproof. Pour the filling into the pan. Place the pan in a large roasting pan and pour enough hot water around it to come up halfway around the side of the springform.
- Bake the cheesecake until the center is a little wobbly but set, about 1 hour and 35 minutes. Remove from the oven and place the springform pan on a wire rack to cool. Once cooled, refrigerate the cheesecake overnight.
- To serve, arrange the citrus slices on top of the cheesecake and drizzle with the syrup. Leftover syrup can be stored covered in the refrigerator.