Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling. Ingredients:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers) |
1 1/4 cups walnuts (about 5 ounces) |
6 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 cup (1 stick) unsalted butter, melted |
5 (8-ounce) packages cream cheese, room temperature |
1 2/3 cups sugar |
3 tablespoons all purpose flour |
2 tablespoons grated orange peel |
2 teaspoons orange-flower water |
5 large eggs |
2 large egg yolks |
4 cups pomegranate juice |
2 (12-ounce) bags frozen unsweetened raspberries (unthawed) |
1/4 cup sugar |
1/2 cup honey |
Directions:
1. For crust: Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
2. For filling: Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
3. Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
4. For sauce: Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
5. Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
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