Last year, I purchased kumquats and they went bad before I ever did anything with them. This year, I was determined to do at least one thing! I had come across a recipe for orange cheesecake with candied kumquats, which seems to be the go-to kumquat recipe on the web. I've heard other suggestions, like kumquat screwdrivers, which also sound delicious.
Ever since last April when I hosted the Daring Bakers Cheesecake Challenge, I knew I'd want to return to the delicious and creamy cheesecake recipe provided by my good friend Abbey from Tastes Like Burning. While I used the candied kumquat recipe in the original link in this post, I adapted Abbey's cheesecake recipe for this dessert. I candied the fruit first, and then used 2 tbsp of the remaining syrup instead of the lemon juice and liqueur in the cheesecake. Then I took about 1/4 cup of the candied fruit and diced it up, folding it into the cheesecake before baking (I was baking a 6 incher this time around).
Honestly, I felt like the cheesecake was the best part. The candied kumquats on top threw off the balance a little, especially since their flavor was already so present in the cheesecake itself, and the sweet-tart was lovely with the creamy cheesecake.
At least now I know what to do with the mysterious miniature citrus fruit that appear every winter. (Now I just need some ideas for what to do with the candied kumquat syrup! Maybe some kumquat soda is in our future....)
1 comment:
Oooh, that looks so pretty! What a deep crust it has! I am obsessed with kumquats right now, and am happy just to eat them plain (I can go through about 10 in a sitting). But inside the plastic clam shell of one batch I bought was a recipe for a no-bake cheese cake. I didn't keep it, but it basically you puree the 'quats with sugar (I assume you remove seeds first), then mix with cream cheese and evaporated milk. I think the sour/sweet deep flavor would be great with the creaminess just like in your recipe.
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