Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Name: Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Total time: 2 h 42 min
Yield: 12 servings
Ingredients: 1¾ cups graham cracker crumbs; 1¼ cups walnuts; 6 tablespoons sugar; ½ teaspoon salt; ¼ teaspoon ground cloves; ½ cup unsalted butter; 5 packages cream cheese; 1⅔ cups sugar; 3 tablespoons all purpose flour; 2 tablespoons grated orange peel; 2 teaspoons orange-flower water; 5 whole large eggs; 2 whole large egg yolks; 4 cups pomegranate juice; 2 bags frozen unsweetened raspberries; ¼ cup sugar; ½ cup honey; note; note; note

A luxurious cheesecake infused with orange blossom water and orange zest, set on a spiced graham cracker-walnut crust and topped with a rich raspberry-pomegranate sauce. This elegant dessert combines classic cheesecake with sophisticated Middle Eastern flavors.

12 servings

2 hr 42 min

Published October 4, 2025

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Ingredients

•1¾ cups graham cracker crumbs
•1¼ cups walnuts
•6 tablespoons sugar
•½ teaspoon salt
•¼ teaspoon ground cloves
•½ cup unsalted butter
•5 packages cream cheese
•1⅔ cups sugar
•3 tablespoons all purpose flour
•2 tablespoons grated orange peel
•2 teaspoons orange-flower water
•5 whole large eggs
•2 whole large egg yolks
•4 cups pomegranate juice
•2 bags frozen unsweetened raspberries
•¼ cup sugar
•½ cup honey
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Cooking Instructions

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.
15 min
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.
10 min
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.
77 min
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.
55 min
5.
Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
5 min

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

12 servings

2 hr 42 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1¾ cups graham cracker crumbs

•1¼ cups walnuts

•6 tablespoons sugar

•½ teaspoon salt

•¼ teaspoon ground cloves

•½ cup unsalted butter

•5 packages cream cheese

•1⅔ cups sugar

•3 tablespoons all purpose flour

•2 tablespoons grated orange peel

•2 teaspoons orange-flower water

•5 whole large eggs

•2 whole large egg yolks

•4 cups pomegranate juice

•2 bags frozen unsweetened raspberries

•¼ cup sugar

•½ cup honey

•note

Cooking Instructions

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.

15 min

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.

10 min

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.

77 min

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.

55 min

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

5 min