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.
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.
Pre-heat oven to 170˚C. Beat cheese, salt and sugar till creamy, beat in cornflour, add in eggs and cream.
Pour cheese mixture over base. Bake in bain-marie for 50 to 60 minutes, until skewer inserted comes out clean.
Remove from oven and leave to cool.
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.
In a non-stick saucepan, melt gula Melaka, add the santan and remove from heat. Stir in margarine and leave to cool.
Serve chilled, drizzled with coconut caramel.
Tags: caramel, Cheesecake, coconut, kumquat, RECIPES