Kumquat Baked Cheesecake with Coconut Caramel

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. 

Print Recipe
Servings
1cake
Servings
1cake
Print Recipe
Servings
1cake
Servings
1cake
Ingredients
Base
Filling
Topping
Cconut caramel
Servings: cake
Units:
Instructions
  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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