GustonOrange Blossom & Vanilla Cheesecake
A baked vanilla cheesecake scented with orange blossom water, topped with vanilla cream and candied kumquats.
Harry HealEN
- Prep
- –
- Cook
- 1h 28m
- Steps
- 8
- Servings
- 8
- Difficulty
- Medium
Baking
Dessert
Sweet Tooth
PartyMethod
- Step 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.
CookieButterSalt - Step 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.
Cream cheese750 g of 880 gCaster sugar200 g of 475 gSour creamEggCornstarchVanilla beanVanilla extract1 tsp of 1.5 tspOrange blossom waterOrange zest - Step 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.
- Step 4Cool and chill
Allow to cool gradually, then refrigerate overnight.
- Step 5Candy the kumquats18 min
Gently simmer the sliced kumquats in sugar syrup for 15–20 minutes until translucent. Cool in the syrup.
KumquatCaster sugar250 g of 475 gWater - Step 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.
Heavy creamCream cheese130 g of 880 gCaster sugar25 g of 475 gVanilla extract0.5 tsp of 1.5 tsp - Step 7Top and chill2h
Spread the vanilla cream over the chilled cheesecake and refrigerate for another 2 hours.
- Step 8Finish with kumquats
Finish with the candied kumquats, slice and enjoy!
Kumquat
