Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

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. 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. 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. 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. 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. 5.

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

   5 min