Preparation

15 minutes
Cooking

30 minutes
Difficulty

Medium

Change up the flavors for the whole family with cheesecake with sweet and sour kumquat, rich and fragrant, extremely easy to eat without feeling heavy. With just a few basic ingredients, you can have a delicious cake right away, let’s get cooking together with TasteVN!

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1 Making the cake base

2 Grating tangerine zest

3 Mixing Cheese Cream

4 Pouring into the Mold

5 Pouring jelly on the cake

6 Final product

Ingredients for Kumquat Cheesecake Serves 8

Cream Cheese 100 gr Biscuits 80 gr Unsalted Butter 15 gr Whipping Cream 200 ml Kumquat 5 fruits (or 10 fruits) Sugar 140 gr Gelatin Powder 20 gr Water 270 ml

How to choose kumquats that are not treated with chemicals

To avoid the cheesecake being too sour, you should choose sweet kumquats for making the cake. Select ripe, sweet, plump kumquats with a slightly yellow skin. Avoid choosing those with green skin as they can make the final product bitter.
Do not choose bruised or rotten fruits as they will spoil the jam or affect the taste negatively.

See more: How to distinguish between heavy cream and whipping cream

Ingredients for the tangerine cheesecake

Tools needed

Egg beater, microwave, bowl, whisk, knife, 12cm mold

How to make Tangerine Cheesecake

1

Making the cake base

First, place the biscuits in a zip bag and crush them finely with a rolling pin.

Next, melt 15g of unsalted butter and mix it thoroughly with the biscuits.

Finally, tightly pack the biscuit mixture into the mold and refrigerate until firm.

Tip: If the biscuit mixture is a bit dry, you can add a little whipping cream and mix well.
2

Grating tangerine zest

Grate a little zest from 2 – 3 tangerines.

For the remaining tangerines, use a knife to cut them into thin, even slices.
3

Mixing Cheese Cream

Soak 10g of gelatin powder in 70ml of cold water for 10 minutes. After 10 minutes, microwave for about 15 seconds to melt.

In a new bowl, add 200ml of whipping cream and 40g of sugar, then use a mixer to beat the mixture until soft peaks form, about 60 – 70%, it should be able to form swirls but not hold a peak when you lift the whisk.

Note: You should not overbeat the whipping cream as it will make the cream airy and not taste good.

Blend 100g of cream cheese until smooth, then add 40g of sugar and continue to mix until the mixture is smooth and creamy.

Gradually add the whipped cream mixture into the cream cheese bowl and mix well.

Finally, add the melted gelatin, grated kumquat peel, and mix well one more time to finish.
4

Pouring into the Mold

Pour the cream cheese mixture into the cake mold, leaving about 1.5 – 2cm for decoration.

Then, place the cake mold in the refrigerator for about 1 hour to set.

After 1 hour, arrange the thinly sliced kumquat pieces on top.
5
Pouring jelly on the cake

Add 100ml of cold water and 10gr of gelatin powder to a bowl, then soak for 10 minutes to bloom. After that, microwave it to melt.

Dissolve 60gr of sugar with 100ml of water. Next, pour the melted gelatin mixture in and mix well.

Finally, pour this jelly mixture over the cake and place it in the refrigerator for 2 – 3 hours until completely set.
Tip:
- To prevent the kumquats from floating on top of the jelly, you can pour a thin layer of jelly about 3mm thick first, then refrigerate it to set the kumquats.
- After the 3mm jelly layer has set, you can pour the remaining jelly on top and continue to refrigerate.
6

Final product

To remove the cake from the mold, dip a towel in hot water, then wrap it around the mold for about 30 seconds and slowly lift the mold away from the cake.

The kumquat cake is visually appealing, with a crunchy jelly layer, a sweet and sour creamy layer, rich and fragrant with a light kumquat scent, extremely delicious.