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Citrus Cheesecake Grated citrus zest and lemon juice cuts the richness of this very smooth, creamy cheesecake. And do not pass up the garnish of sour cream and candied kumquats. They add an intriguing play of textures, as well as an extra jolt of sweet tartness that is just right. Serves 8 to 10 1/2 cup slivered almonds, toasted* Butter, for cake pan 2 1/2 pounds cream cheese, room temperature 1 cup plus 2 tablespoons sugar Zest of 1 lemon Zest of 1 orange 1/3 cup freshly squeezed lemon juice 3 large eggs 1 large egg yolk 1/2 teaspoon vanilla extract 3/4 cup sour cream, for garnish Candied Kumquat Slices (see recipe below), for garnish Preheat oven to 325 degrees F. Generously butter a 9-inch round cake pan. Coat bottom and sides with toasted almonds. With electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, lemon zest, orange zest, and lemon juice, beating well between additions. Add eggs one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down bowl between additions. Pour batter into almond lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on rack. Refrigerate 4 to 6 hours or overnight. To serve, place the pan over a low burner for about 1 to 2 minutes to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, spread the sour cream evenly over the top and then cover with rows of Candied Kumquat Slices. * To toast almonds, preheat the oven to 350 degrees F. Spread almonds on a cookie sheet and toast in oven until golden, about 15 minutes. Set aside to cool. Candied Kumquat Slices 1 cup water 1 cup sugar 20 kumquats, sliced crosswise in 1/4-inch slices, seeds removed Juice of 1/2 lemon Combine water and sugar in medium saucepan and bring to a boil. Add kumquat slices. Reduce heat and simmer until kumquat slices are translucent, about 15 minutes. Remove kumquat slices to a plate and simmer remaining syrup until reduced to 1 cup. Remove from heat. Add lemon juice and reserved kumquat slices. Chill slices in syrup until ready to use. |
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