Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Middle EasternHardNone

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. 1

    Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides.

  2. 2

    Blend first 5 ingredients in processor until nuts are ground.

  3. 3

    Using on/off turns, blend in butter until crumbs are moist.

  4. 4

    Press onto bottom and 2 inches up sides of pan.

  5. 5

    Preheat oven to 500°F.

  6. 6

    Using electric mixer, blend first 5 ingredients in large bowl.

  7. 7

    Blend in eggs and yolks 1 at a time.

  8. 8

    Pour into crust.

  9. 9

    Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes.

  10. 10

    Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour.

  11. 11

    Transfer to rack and cool 5 minutes.

  12. 12

    Run knife around pan sides to loosen.

  13. 13

    Cool completely.

  14. 14

    Cover and refrigerate overnight.

  15. 15

    Do ahead: Can be made 2 days ahead; keep refrigerated.

Cooking Timer

03:02:00
Custom Timer (minutes)

Recipe Info

Prep Time:57 min
Cook Time:125 min
Total Time:182 min
Difficulty:Hard
Servings:6