Kumquat and Chocolate Cheesecake
Total TimePrep: 45 min. + chilling Bake: 70 min. + cooling
- 2-1/2 cups crushed gingersnap cookies (about 50 cookies)
- 1/3 cup butter, melted
- 7 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1 medium navel orange
- 2-3/4 cups whole-milk ricotta cheese
- 1/4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 2 tablespoons finely chopped kumquats (about 4)
- Semisweet chocolate curls, sliced kumquats
- Preheat oven to 350°. In a bowl, combine gingersnaps and butter. Press onto the bottom of a greased 8-in. springform pan. Refrigerate while preparing filling.
- Place chopped chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
- Finely grate enough zest from orange to measure 4 teaspoons. Cut orange crosswise in half; squeeze juice from orange. In a large bowl, beat ricotta cheese and brown sugar until smooth. Beat in chopped kumquats, orange juice, zest, vanilla and cooled chocolate mixture. Add eggs; beat on low speed just until combined. Pour over crust.
- Place pan on a baking sheet. Bake until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set), 70-80 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. Top cheesecake with chocolate curls and thinly sliced kumquats.
Nutrition Facts1 slice: 435 calories, 25g fat (15g saturated fat), 98mg cholesterol, 279mg sodium, 36g carbohydrate (18g sugars, 2g fiber), 11g protein.
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Mar 2, 2020
My neighbor has a kumquat tree and Google showed me a chocolate kumquat cheesecake recipe so I went for it. No water bath and ricotta cheese based. It still came out rich and creamy, but not as chocolatey as I'd hoped. The usually strong kumquat sour taste is very muted too. Gingersnap crust (is a cheesecake crust supposed to be almost a half inch thick? Perhaps I should have pressed it harder into the bottom of the pan?). I have a photo of the one I made, I'd be happy to share it with you and give permission for its use one this recipe's page.