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Recipes

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

By Jeanne Thiel KelleyPhotography by Brian Leatart

Recipe information

  • Yield

    12 Servings

Ingredients

CRUST

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

FILLING

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

SAUCE

4

cups pomegranate juice

2

12-ounce bags frozen unsweetened raspberries (unthawed)

1

/4 cup sugar

1

/2 cup honey

Need to make a substitution?

Preparation

  1. FOR CRUST:

    Step 1

    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:

    Step 2

    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.

    Step 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.

  3. FOR SAUCE:

    Step 4

    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.

    Step 5

    Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

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