Orange Blossom & Vanilla Cheesecake

Elaboración

1. 01
   Paso 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.

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2. 02
   Paso 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.

   queso crema750 g de 880 gazúcar extrafino200 g de 475 gcrema agriahuevomaicenavaina de vainillaextracto de vainilla1 cdta de 1.5 cdtaagua de azaharralladura de naranja
3. 03
   Paso 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
   Paso 4Cool and chill

   Allow to cool gradually, then refrigerate overnight.

5. 05
   Paso 5Candy the kumquats18 min

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

   kumquatazúcar extrafino250 g de 475 gagua
6. 06
   Paso 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 para montarqueso crema130 g de 880 gazúcar extrafino25 g de 475 gextracto de vainilla0.5 cdta de 1.5 cdta
7. 07
   Paso 7Top and chill2h

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

8. 08
   Paso 8Finish with kumquats

   Finish with the candied kumquats, slice and enjoy!

   kumquat