Cumquat Cheesecake.
Ingredients
Base
1 packet of sweet biscuits (eg. Granita).
135 g melted butter.
Filling
2 x 250g blocks cream cheese.
1 jar Cumquat Confiture
? extra for drizzling.
300 ml double cream
2 1/4 tsp gelatin (unflavoured).
2 T cold tap water
Method
1. Crush biscuits in a food processor, stir through meted butter and press into a greased and lined 20cm springform pan. Place in fridge to set.
2. Bloom the gelatin by adding the gelatin to water , stir then before using warm gently in microwave ( do not boil).
3. Whip the cream cheese with a hand mixer until smooth, fold in the jar of confiture and double cream. Stir in the gelatin and mix until smooth.
4. Pour the filling over the base and refrigerate for at least 6 hours.
5. Warm extra Cumquat Confiture in a microwave safe bowl and drizzle over the set cheesecake or over each individual piece once served.