Orange Blossom Cheesecake With Raspberry And Pomegr

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions