Orange Blossom & Vanilla Cheesecake

Zubereitung

1. 01
   Schritt 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.

   KeksButterSalz
2. 02
   Schritt 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.

   Frischkäse750 g von 880 gfeiner Zucker200 g von 475 gsaure SahneEiMaisstärkeVanilleschoteVanilleextrakt1 TL von 1.5 TLOrangenblütenwasserOrangenschale
3. 03
   Schritt 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
   Schritt 4Cool and chill

   Allow to cool gradually, then refrigerate overnight.

5. 05
   Schritt 5Candy the kumquats18 min

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

   Kumquatfeiner Zucker250 g von 475 gWasser
6. 06
   Schritt 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.

   SchlagsahneFrischkäse130 g von 880 gfeiner Zucker25 g von 475 gVanilleextrakt0.5 TL von 1.5 TL
7. 07
   Schritt 7Top and chill2h

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

8. 08
   Schritt 8Finish with kumquats

   Finish with the candied kumquats, slice and enjoy!

   Kumquat