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Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

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Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

amanda

Equipment

  • - KitchenAid Stand Mixer (Artisan Series)

  • - Pie Dish (9 Inch)

  • - Oven Thermometer

  • - Mixing Bowls Set (3 Pieces)

  • - Pastry Bag and Tips

  • - Mixing Spoons

  • - Blender (12 Cup)

  • - Cheese Grater (Fine, Medium & Coarse)

  • - Measuring Cups Set (1 Cup - 4 Cup)

  • - Oven Mitts

  • - Strainers (Fine & Chinois)

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.

Instructions

1

Instruction 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

Instruction 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.
3

Instruction 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

Instruction 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.
5

Instruction 5

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