Orange Blossom & Vanilla Cheesecake

Procedimento

1. 01
   Passaggio 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.

   biscottoburrosale
2. 02
   Passaggio 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.

   formaggio cremoso750 g di 880 gzucchero semolato200 g di 475 gpanna acidauovoamido di maisbaccello di vanigliaestratto di vaniglia1 cucch. di 1.5 cucch.acqua di fiori d'arancioscorza di arancia
3. 03
   Passaggio 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
   Passaggio 4Cool and chill

   Allow to cool gradually, then refrigerate overnight.

5. 05
   Passaggio 5Candy the kumquats18 min

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

   kumquatzucchero semolato250 g di 475 gacqua
6. 06
   Passaggio 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.

   panna da montareformaggio cremoso130 g di 880 gzucchero semolato25 g di 475 gestratto di vaniglia0.5 cucch. di 1.5 cucch.
7. 07
   Passaggio 7Top and chill2h

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

8. 08
   Passaggio 8Finish with kumquats

   Finish with the candied kumquats, slice and enjoy!

   kumquat