Citrus Cheesecake with a Kumquat Glaze

Name: Citrus Cheesecake with a Kumquat Glaze
Ingredients: 120 g (4 oz) oat biscuits, such as Hobnobs; 30 g (2 tbsp) melted butter; 450 g (1 lb) medium-fat soft cheese; 30 g (2 tbsp) soft butter; 3 level tbsp pine nuts, optional; 2 level tbsp cornflour; finely grated zest and juice of 1 lime; 2 tbsp lime cordial; 3 large eggs, whisked to blend; 250 g (1 rounded cup) carton creamy fromage frais or sour cream; 250 g (1 rounded cup) carton creamy fromage frais or sour cream; 1 tbsp sugar; 1 tsp lime cordial, such as Rose’s; 1 tsp lime cordial, such as Rose’s; 225 g (8 oz) kumquats; 85 g (3 oz) granulated sugar; 150 ml (5 fl oz) water; 1 small orange, peeled and thinly sliced

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Kumquats - bite-sized cousins of tangerines and oranges - are in season throughout winter and spring. Bathed in a tangy lime glaze, they make a vibrant topping for this lovely citrus-scented cheesecake.

Ingredients

For the crust

120 g (4 oz) oat biscuits, such as Hobnobs
30 g (2

Vegetarian
Cake
Spring
Winter

Method

1. Preheat the oven to 160°C (140°C fan/325°F/gas mark 3). Put the pine nuts, if using, in the oven for 5 minutes or so to dry during the heating-up process (but don’t let them colour). Butter the sides of a 20-22cm (8-8½in) Springform or a square