Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
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.
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