Orange Blossom & Vanilla Cheesecake

Elaboració

1. 01
   Pas 1Make the biscuit base10 min

   Blitz the digestives into fine crumbs, mix with melted butter and salt, then press into a lined 22cm springform tin. Bake for 10 minutes at 160°C.

   galetamantegasal
2. 02
   Pas 2Beat the filling

   Beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, orange blossom water and orange zest, followed by the corn starch. Mix in the eggs one at a time on low speed.

   formatge cremós750 g de 880 gsucre extrafí200 g de 475 gcrema agraoumaicenabeina de vainillaextracte de vainilla1 cdta de 1.5 cdtaaigua de taronginapell de taronja
3. 03
   Pas 3Bake the cheesecake1h

   Pour over the cooled base and bake at 140°C fan for approximately 55–65 minutes, until the edges are set and the centre has a gentle wobble.

4. 04
   Pas 4Cool and chill

   Allow to cool gradually, then refrigerate overnight.

5. 05
   Pas 5Candy the kumquats18 min

   Gently simmer the sliced kumquats in sugar syrup for 15–20 minutes until translucent. Cool in the syrup.

   kumquatsucre extrafí250 g de 475 gaigua
6. 06
   Pas 6Make the vanilla cream

   Whip the heavy cream to soft-medium peaks. Separately mix the cream cheese, sugar and vanilla until smooth, then gently fold together.

   nata per muntarformatge cremós130 g de 880 gsucre extrafí25 g de 475 gextracte de vainilla0.5 cdta de 1.5 cdta
7. 07
   Pas 7Top and chill2h

   Spread the vanilla cream over the chilled cheesecake and refrigerate for another 2 hours.

8. 08
   Pas 8Finish with kumquats

   Finish with the candied kumquats, slice and enjoy!

   kumquat