food WHAT
’S
COOK
ING
'!-■
EGGNOG CHEESECAKE WITH
CANDDIED KUMQUATS
“This dessert can be made, covered, and
refrigerated up to three days. Top it with the
sugared kumquats right before serving.’’
PREP: 30 MIN. BAKE: 55 MIN. STAND: 1 HR.
COOL: 1 HR. 45 MIN. CHILL:
6
HR.
OVEN: 375°F/350°F.
5
Tbsp. butter, melted
1V4 cups whole-grain nugget cereal
(such as Grape Nuts)
/
cup granulated sugar
V4
tsp. ground cinnamon
Dash kosher or sea salt
3
8-oz. pkg. cream cheese, softened
1
cup granulated sugar
4
eggs, lightly beaten
1
cup eggnog
1
Tbsp. pure vanilla
1
Tbsp. bourbon
1
Tbsp. dark rum
1
Tbsp. brandy
Candied Kumquats (optional)
1.
Heat oven to 3750F. Butter a 9- or 10-inch
springform pan with 1
tablespoon
of the
butter; set aside.
2.
In food processor bowl process cereal
about 2 minutes, until a fine crumb forms.
Add the (/3 cup sugar, cinnamon, and salt;
process to combine. With processor
running, add remaining butter through feed
tube just until combined. Press crumb
mixture on bottom and 1 inch up sides of
prepared pan. Bake 10 to 12 minutes or until
crisp and lightly browned. Cool on wire
rack. Reduce oven temperature to 3500R
3.
In clean food processor bowl,* process
cream cheese until smooth. Add 1 cup sugar
until combined. Add eggs; process until
creamy, scraping down sides once or twice.
Add eggnog, vanilla, bourbon, rum, and
brandy; process until combined.
4 .
Gently pour filling into baked crust.
Bake 45 minutes or until sides are slightly
puffed (center will be soft). Turn off oven
and leave door ajar. Let cheesecake stand
in oven 1 hour.
5.
Transfer to wire rack; cool 15 minutes.
Using a small thin knife, loosen crust from
sides of springform pan. Cool 30 minutes.
Remove sides from pan; cool 1 hour. Cover
and refrigerate 6 hours or overnight. To
serve, top with Candied Kumquats, if
desired. MAKES 12 SERVINGS.
* Cheesecake filling may be prepared with
electric mixer, beating on medium speed.
EACH SERVING
435 cal, 28gfat, 156 mgchol,
321 mg sodium, 37 g carbo, 1 gfiber, 8 gpro.
CANDIED KUMQUATS
12
oz. fresh kumquats (about 45),
stems removed
2 /2 cups sugar
3/4
cup water
1.
With paring knife, pierce only skin, cutting
four evenly spaced slits in each kumquat.
Place in medium saucepan; add cold water
to cover. Bring to a simmer over medium
heat; cook 5 minutes. Drain in colander.
2.
In medium saucepan stir to dissolve
IV
2
cups
of the sugar in the 3
/4 cup water;
add kumquats. Bring to a simmer over
medium heat. Reduce to low to barely
simmer. Cook, uncovered, 30 minutes, until
glazed. Remove fruit from syrup with
slotted spoon. Place on wire rack over
15x10x1-inch pan. Cool 10 minutes.
3.
Place the remaining sugar in small bowl.
Roll whole kumquats in sugar. Space on
rack and let stand overnight. Store in
airtight container in cool, dry place up to
3 months. Kumquats may be sliced before
topping cheesecake. lS)
176 DECEMBER 2009 BETTER HOMES AND GARDENS
