ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- 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.
- For filling:
- 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.
- For sauce:
- 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.
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Jonathan Gideon kalu
[email protected]I can't wait to try this recipe!
Glenn Mckenzie
[email protected]Overall, this is a good recipe, but I think it could be improved with a few tweaks.
Yuij Rajukage
[email protected]I found the orange blossom flavor to be a bit overpowering.
David Portillo
[email protected]The crust was a bit too crumbly for my taste.
Rj Rasal
[email protected]I'm not sure if I did something wrong, but my cheesecake didn't turn out as creamy as I would have liked.
Suliman Salfe
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Nontethelelo Nontethelelo
[email protected]I love the combination of orange blossom, raspberry and pomegranate.
Ivan Velazquez
[email protected]This is a great recipe for special occasions.
Panashe Madamombe
[email protected]I've made this cheesecake several times now and it always turns out perfectly.
din man
[email protected]The crust is perfectly crumbly and the filling is smooth and creamy.
Dana Meecham
[email protected]I'm not a huge fan of cheesecake, but this one changed my mind.
PAT MHLONGO
[email protected]This cheesecake was a hit at my dinner party.
Aadarsh Ainsh
[email protected]The raspberry and pomegranate sauce is the perfect accompaniment to the cheesecake, adding a tart and tangy contrast to the creamy filling.
Imran Raju
[email protected]The orange blossom flavor is subtle yet distinct, adding a unique and refreshing twist to the classic cheesecake.
Mr bester
[email protected]I've tried many cheesecakes in my time, but this one takes the cake.
CHRIS EMMASON conscious
[email protected]This orange blossom cheesecake is a delightful masterpiece. The flavors of orange blossom, raspberry and pomegranate are perfectly balanced, creating a symphony of taste.