• Prep Time 30 minutes
  • Cook Time >60 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

If you haven’t had kumquat with coconut, give this recipe a go! Something different for the festive season. This recipe was first published in Flavours.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Base
  • 250g digestive biscuits, crushed
  • 30g brown sugar
  • 160g margarine, melted
  • Filling
  • 750g cream cheese, at room temperature
  • 1/2tsp salt
  • 135g caster sugar
  • 1tbsp cornflour
  • 15g plain flour
  • 3 eggs
  • 180ml dairy non-sweetened cream
  • Topping
  • 600g kumquats, halved and seeds removed
  • 125ml water
  • 2tbsp sugar
  • 2tbsp gelatine, dissolved in 125ml water
  • Cconut caramel
  • 100g gula Melaka
  • 70g santan sawit
  • 1tbsp margarine


  1. Grease a 10-inch loose-bottomed pan, lining with foil. In a bowl, mix base ingredients, then press mixture onto the base of the pan. Chill.
  2. Pre-heat oven to 170˚C. Beat cheese, salt and sugar till creamy, beat in cornflour, add in eggs and cream.
  3. Pour cheese mixture over base. Bake in bain-marie for 50 to 60 minutes, until skewer inserted comes out clean.
  4. Remove from oven and leave to cool.
  5. In a pan, simmer kumquats with water and sugar, 8-10 minutes. Turn off heat, stir in gelatine and pour over the cheesecake. Chill until set.
  6. In a non-stick saucepan, melt gula Melaka, add the santan and remove from heat. Stir in margarine and leave to cool.
  7. Serve chilled, drizzled with coconut caramel.

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