
Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
A delicious middle eastern dish.
Total Time
182 min
Serves
6
Rating
0.0 (0)
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
Instructions
- 1
Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides.
- 2
Blend first 5 ingredients in processor until nuts are ground.
- 3
Using on/off turns, blend in butter until crumbs are moist.
- 4
Press onto bottom and 2 inches up sides of pan.
- 5
Preheat oven to 500°F.
- 6
Using electric mixer, blend first 5 ingredients in large bowl.
- 7
Blend in eggs and yolks 1 at a time.
- 8
Pour into crust.
- 9
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes.
- 10
Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour.
- 11
Transfer to rack and cool 5 minutes.
- 12
Run knife around pan sides to loosen.
- 13
Cool completely.
- 14
Cover and refrigerate overnight.
- 15
Do ahead: Can be made 2 days ahead; keep refrigerated.