The cheesecake with kumquat and chocolate is a no-bake dessert made with fragrant kumquat fruits or Chinese mandarins, and a crunchy base made with delicious chocolate and cookies (also gluten-free). Kumquats can be replaced with local mandarins or oranges. It’s a dessert that can be prepared in advance and can be made in stages, meaning the preparation of the various elements can be done at different times according to our needs. It can also be made in individual portions, perfect for a dinner or a sweet buffet.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 3 Hours
- Portions: 12 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Autumn
Ingredients
- a quarter of a teaspoon Vanilla paste
- 10.5 oz Dark chocolate
- 1/4 cup Milk (also lactose-free)
- 10.5 oz Digestive cookies (also gluten-free)
- to taste Grated kumquat zest
- 14 oz Fresh kumquat fruits
- 5.3 oz Granulated sugar
- 1 glass Water (about 240 ml)
- 7 oz Fresh heavy cream (also lactose-free)
- 8.8 oz Cream cheese (also lactose-free)
- 4 tablespoons Powdered sugar (also gluten-free)
Preparation
Line the base and sides of a 12-inch springform pan with parchment paper
1) Prepare the cheesecake base. Line the base and sides of the pan with parchment paper. Crush the digestive cookies into powder (use a food processor or a meat mallet) and place them in a large bowl.
2) Meanwhile, melt the chocolate pieces with the milk and some kumquat zest in a bain-marie over low heat. Once the chocolate has completely melted, add the vanilla, stir, pour it over the cookies, and mix with a spoon until fully absorbed (unlike with melted butter, at first it may seem that the chocolate is not easily absorbed by the cookies, but by continuing to mix, the two ingredients will blend perfectly). Pour the mixture into the circular pan. Level it with the back of a spoon or a meat mallet to obtain an even base. Cover with plastic wrap and refrigerate to set.
3) Prepare the kumquats (this step can also be done the day before). In a saucepan, place the kumquats (already washed and halved) with the sugar and water, and cook over medium heat, stirring continuously, for about 25 minutes (this is to caramelize them) on the smallest burner, over low heat, covered, stirring occasionally. Turn off the heat and allow the fruits to cool without discarding the syrup formed. The seeds will float to the surface during the cooking of the kumquats and can be easily removed.
4) Whip the cream, and when it starts to thicken, add the sugar, some grated kumquat zest, and the cream cheese. Continue whipping until the mixer leaves tracks in the mixture and the cream is firm.
5) Remove the cheesecake base from the fridge and first distribute one-third of the caramelized fruits over it (keeping some aside for decoration and serving), then spread the cream mixture evenly using a spatula. Return to the fridge and allow the dessert to set for at least one night. This cheesecake gets even better over time.
6) Before serving the cheesecake with kumquat and chocolate, decorate the surface with the reserved caramelized fruits and some of the syrup. Serve the portions with additional caramelized fruits. If the cold syrup is too thick, simply reheat it on low heat with two tablespoons of water and stir for a few minutes until the desired consistency is obtained.
Notes
An extra idea. The cookies can be replaced with 0.7 oz of puffed rice, which will delight your children, to add directly to the melted chocolate.
