CANDIED KUMQUAT MERINGUE CHEESECAKE

This recipe was adapted from a lemon meringue cheesecake by my husband. We have kumquats in the garden and thought that it could go really well in this type of cheesecake. The result was just gorgeous and it was enjoyed by family and friends.

INGREDIENTS

Crust

1 cup wholemeal flour

1/2 cup plain flour

1/4 cup icing sugar

125g cold butter, chopped

2 egg yolks

2 Tbsp iced water

Filling

500g cream cheese

2 Tbsp finely grated lemon rind

1 egg

1 egg yolk

2 Tbsp lemon juice

1 Tbsp plain flour

2/3 cup candied kumquats

Candied kumquats

200g kumquats, halved and deseeded

75g caster sugar

2 Tbsp Cointreau liqueur

Meringue

3 egg whites

1/2 cup caster sugar

1/2 tsp corn flour

METHOD

Start by making the candied kumquats.

Dissolve the sugar in a saucepan with 200ml water. Boil for 2 minutes, then add the kumquats, reduce the heat to low and simmer until they start to soften. Cook for 15-20 minutes, or until the mixture is jammy, then stir in the Cointreau.

Set apart to cool until needed.

To make the crust, grease a 20cm loose-based pie tin.

Process flour, sugar and butter until crumbly. Add the egg yolks and the water. Pulse until ingredients come together. Knead the pastry on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.

Roll the pastry between sheets of baking paper until large enough to line the tin. Ease the dough into the tin and press into the sides. Trim the edges and refrigerate for another 30 minutes.

Preheat oven to 200°C.

Cover the pastry case with baking paper and fill with ceramic pie weights. Place on an oven tray and bake for 10 minutes.

Remove the paper and weights and bake for another 10 minutes or until the pastry is browned lightly. Cool.

Reduce the oven temperature to 160°C.

Make the filling by beating the cheese, rind, egg and egg yolk in a small bowl with an electric mixer until smooth. Beat in the juice, flour and candied kumquats.

Pour the filling in the tin and bake for about 25 minutes.

Cool in the oven with the door ajar. Refrigerate for 3 hours or overnight.

Preheat the oven to 240°C.

Make the meringue.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form, gradually add the sugar, beating until sugar dissolves between additions. Fold in the cornflour.

Place the cheesecake on an oven tray. Rough the surface of the cheesecake with a fork. Pipe or spoon the meringue over the filling. Bake for about 3 minutes or until browned lightly.

Cool for 10 minutes before serving.

Serves 6-10

Comments

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