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Kumquat citrussy cheese cake

 I was craving for a creamy, fresh and fluffy cheesecake for a while. Easter and spring is the perfect occasion to cook this kumquat and more citrus cheese cake! Ingredients for 8 persons: - 12 kumquats/ 110 gr. - 1 orange juice - 2 tbsp. of Mandarine Napoleon liqueur or Grand Marnier or Cointreau or maple syrup for an alcohol free version - 2 timut peppercorns (optional) - 150 gr. rolled oats or coconut porridge (I use @porridge.lab) - 100 gr. of butter of coconut oil - 90 gr. shredded coconut - 140 gr. cream cheese - 230 gr. of fresh goat cheese; you can choose silk tofu instead for a dairy free version - 200 gr. of liquid cream, you can choose coconut cream instead regular one - 90gr. of dried apricots soaked in warm water for 15 min - 4 eggs - 1/2 lemon peel - 4 timut peppercorns mashed -  4 tbsp. of citrus marmalade, I chose homemade Menton lemon jam First step, let's prepare the candied kumquats. I reserve 4 of them for the decoration, and I slice the rest. Make sure you take

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