Well, the workload is increasing, and I still have cumquats. A simple cheesecake was the decision, because anything more finicky would definitely be pushing me to my limits. And, anyway, my sister and I love cheesecakes… 😛
Due to aforementioned business, there’s only one photo. Sorry guys 🙂
This recipe is very interesting in that it’s a no-bake cheesecake, and it has no gelatine. So what stabilises it?
The answer is fat. Lots of yummy fat in the double cream. Mmmm heart disease 😛
You might find the cheesecake a bit sour. In this case, just whiz up some sugar with the cream cheese before adding the condensed milk.
About the increased butter volume for the base: I chose to brown the butter (for added flavour), and doing so reduces the volume significantly.
Also, a note about biscuits: try to find biscuits that will soak up a lot of liquid. My cheesecake was weeping after a few nights….
Tangy Cumquat Cheesecake
Recipe from Nigella.com
395g condensed milk
300g cream cheese
285mL double cream
3/4 cup cumquat juice (or any other citrus)
12 biscuits, crushed
Melt butter in a pot on the stove. Let it fizzle out until some solids sink and the liquid turns golden brown.
Add the crushed biscuits to the browned butter and let it all absorb.
Line a 17-inch tin with the butter-soaked biscuits.
Pat down with the bottom of a flat-bottomed glass.
Soften the cream cheese with a mixer.
Pour in the condensed milk slowly, while mixing, to ensure no lumps form.
Add the double cream and then the juice.
Pour the mixture on top of the biscuit base and refrigerate for 3 or more hours before serving.