NO-BAKE CHEESECAKE with candied kumquats and brown butter cookie crust

Updated at: Thu, 17 Aug 2023 11:33:23 GMT

Step 1

1. Heat the oven to 375°F (190°C). Line an 10-inch (25 cm) round tart pan with parchment paper on the bottom.

Step 2

2. Make a crisscross incision at the bottom of each kumquat. Add them to a pan on medium heat. Cover with water and boil for 10 minutes. Discard the water. Using the handle of a teaspoon scoop out the kumquat seeds. Add the fruits back to the pan, 2 cups sugar and 1 cup water. Simmer for 25 minutes then set aside.

Step 3

3. Add the butter to a saucepan on medium heat. Constantly swirl the pan until the butter turns a golden brown nutty color, this will take about 7 to 10 minutes.

Step 4

4. Process the cookies in a food processor, or add them to a ziplock bag and crush them using a rolling pin until fine. In a medium bowl, combine the fine cookie powder, brown butter, water, and salt. Mix until combined. Add the mixture to the tart pan, and press to evenly distribute the mixture all throughout the bottom and edges of the pan. Bake for 10 to 12 minutes, until fragrant. Set aside to cool.

Step 5

5. Beat the heavy cream to stiff peaks using a hand whisk, hand mixer, or stand mixer. Mix the cream cheese with sugar and salt in a medium bowl. Add a dollop of whipped cream to the cheese mixture and vigorously mix until combined (no need to fold this). Next, fold the remaining whipped cream in the cheese mixture in 2 batches, using a silicone spatula or wooden spoon. Pour the cheesecake mixture over the cooled crust. Evenly spread with an offset spatula. Top with candied kumquats and set aside to cool, for at least 3 hours in the fridge.

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