Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, and/or chocolate.
Ingredients for Orange Cheesecakes:
For the candied kumquats:
• 2 cups water
• 2 cups sugar
• 1 vanilla bean, split lengthwise
• 25 medium kumquats (or 9 ounces), thinly sliced crosswise, seeds removed
For the crust:
• 2 cups vanilla wafer cookie crumbs (made From About 9 ounces cookies, finely ground in a processor)
• 1/3 cup (packed) golden brown sugar
• Unsalted butter, melted
For the filling:
• 1 cup fresh orange juice
• 1 cup sugar, divided into 7 tbsps
• 2 tbsps finely grated orange peel
• 4-8 ounces packaged cream cheese (room temperature)
• 1 cup sour cream
• 3 tbsps all-purpose flour
• 1/4 tsp salt
• 5 large eggs (room temperature)
• To make candied kumquats, combine the water and sugar in a medium saucepan. Scrape in the seeds from the vanilla bean and add. Stir over medium heat until the sugar dissolves.
• Add the kumquats; reduce the heat. Simmer until the kumquat slices are translucent, for 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 1/4 cups, for about 8 minutes.
• Now to 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 the sides of the springform pan.
• Bake the crust until set and the edges are golden brown, for 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.
• Finally, to make the filling, 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, for 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 one 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 the sides of the springform pan.
• Transfer carefully to the oven and bake until softly set, for about 1 hour to1 hour 15 minutes. Turn off the oven.
• Let the cake stand in the oven for another hour. Transfer the spring form pan onto the rack and cool. Cover; chill the cake overnight. Run a knife around the edge of the cake to loosen and remove from the side of the pan.
• Transfer the cake to a plate. Arrange kumquat slices atop the cake, covering completely.
• Your Cake is ready to be served.