Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce Recipe

Name: Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Preheat oven to 500u00b0F. 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 200u00b0F 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.
4
Can be made 2 days ahead; keep refrigerated.
5
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.
6
Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

1886

kcal

Calories

117

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce

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