Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides.
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.
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.
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.
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.
Release pan sides.
Cut cheesecake into wedges and transfer to plates.
Spoon sauce over cheesecake; serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.