Name: Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Yield: Makes 12 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; *A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

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Orange Blossom Cheesecake with Raspberry and Pomegranate SauceBrian Leatart

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Recipe information

Yield
Makes 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

*A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Preparation

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.
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.
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.

TagsCheesecake Cake Dessert Fruit Dessert American Graham Cracker Cream Cheese Cheese Dairy Raspberry Berry Fruit Walnut Nut Make Ahead Baking Food Processor Electric Mixer Stand Mixer Bon Appétit

Recipe information

Ingredients

Crust:

Filling:

Sauce:

Preparation

For crust:

Step 1

For filling:

Step 2

Step 3

For sauce:

Step 4

Step 5

Recipe notes