Kumquat And Chocolate Cheesecake

• 2-1/2 cups crushed gingersnap cookies (about 50 cookies)
• 1/3 cup butter, melted
• 7 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1 medium navel orange
• 2-3/4 cups whole-milk ricotta cheese
• 1/4 cup packed dark brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 2 tablespoons finely chopped kumquats (about 4)
• Semisweet chocolate curls, sliced kumquats

1. Preheat oven to 350u0b0. In a bowl, combine gingersnaps and butter. Press onto the bottom of a greased 8-in. springform pan. Refrigerate while preparing filling.
2. Place chopped chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
3. Finely grate enough zest from orange to measure 4 teaspoons. Cut orange crosswise in half; squeeze juice from orange. In a large bowl, beat ricotta cheese and brown sugar until smooth. Beat in chopped kumquats, orange juice, zest, vanilla and cooled chocolate mixture. Add eggs; beat on low speed just until combined. Pour over crust.
4. Place pan on a
5. . Bake until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set), 70-80 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6. Remove rim from pan. Top cheesecake with chocolate curls and thinly sliced kumquats.

cookies, butter, chocolate, heavy whipping cream, orange, wholemilk, brown sugar, vanilla, eggs, kumquats, semisweet chocolate curls

Taken from www.tasteofhome.com/recipes/kumquat-and-chocolate-cheesecake/ (may not work)