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 off all the seeds.

In a small saucepan, gather the kumquats, orange juice, peppercorns and the liqueur. Cook for 10 minutes at medium heat till the slices become translucent. Keep an eye on it and stir often.

Let it cool and reserve.

Turn on the oven at 160C.

Second step, I prepare the crust by mixing the rolled oats with the shredded coconut. I add the melted butter/coconut oil. Mix well. In a 20cm large round mold, place some kitchen paper at the bottom and around. It will help to un-mold perfectly. Pour the oats-coconut lix and press it at the bottom to create a nice crust. Place in the fridge and reserve.


Third step, let's make the cheese batter!  In a blender, just gather the cream cheese, goat cheese (or equivalent), roughly cut apricots drained and cream. Blend till the apricots are nicely mixed with the cheese.

Then, add the lemon peel, mashed timut pepper and eggs. Blend again till you get a smooth mixture. Pour the batter on top of the crust, and cook for 40/50 min at 160C.

I cover the top for the first 30 min, and then uncover and finish it to bake. This way, I was sure the top does not burn.

When the cheese cake is golden and the center looks still a bit like a jelly, turn of the oven, leave the door open and let it cool. Reserve in the fridge till service.

Final step, let's decorate the cheese cake for service.

Spread some jam on top, the candied kumquats and the fresh remaining ones. I made the first cheese cake for Easter, so I added some chocolate eggs to create a kind of nest, but just decorate it as you like!

It was refreshing and light, and the citrus-sy mix is really joyful and energizing. Of course, if you do not use kumquats, you can try it with mandarin and feel free to swipe the different citrus.


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