Kumquat Cheesecake Recipe

Inspired by Purveyor

Time2h

Serves8

Smoked maple Chantilly roasted Georgia peach sauce

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Ingredients

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1
Prepare the crust
Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and salt. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until golden. Remove from the oven and let cool.
2
Prepare the cheesecake filling
In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and chopped kumquats until evenly distributed.
3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
4
Cool and chill
Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results.