Orange Blossom Cheesecake With Raspberry And Pomegranate Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.25 cups
Walnut (about 5 ounces)1 cup
Sugar1 tsp
Salt1 tsp
Ground Cloves3 tbsps
All-Purpose Flour2 tbsps
Orange Peel (grated)5 large
Egg2 large
Egg Yolk4 cups
Pomegranate Juice1 cup
HoneyDirections:
1
Cool completely
2
Cover and refrigerate overnight
3
For crust: Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides
4
Butter pan
5
Blend first 5 ingredients in processor until nuts are ground
6
Using on/off turns, blend in butter until crumbs are moist
7
Press onto bottom and 2 inches up sides of pan
8
Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides
9
Butter pan
10
Blend first 5 ingredients in processor until nuts are ground
11
Using on/off turns, blend in butter until crumbs are moist
12
Press onto bottom and 2 inches up sides of pan
13
For filling: Preheat oven to 500°F
14
Using electric mixer, blend first 5 ingredients in large bowl
15
Blend in eggs and yolks 1 at a time
16
Pour into crust
17
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes
18
Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour
19
Transfer to rack and cool 5 minutes
20
Run knife around pan sides to loosen
21
Do ahead: Can be made 2 days ahead; keep refrigerated
22
Preheat oven to 500°F
23
Using electric mixer, blend first 5 ingredients in large bowl
24
Blend in eggs and yolks 1 at a time
25
Pour into crust
26
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes
27
Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour
28
Transfer to rack and cool 5 minutes
29
Run knife around pan sides to loosen
30
Cool completely
31
Cover and refrigerate overnight
32
Do ahead: Can be made 2 days ahead; keep refrigerated
33
For sauce: Bring juice to boil in heavy large saucepan
34
Reduce heat; simmer until reduced to 1 cup, about 35 minutes
35
Mix in raspberries and sugar
36
Simmer until reduced to 3 cups, stirring frequently, about 20 minutes
37
Mix in honey; bring to simmer
38
Cool slightly
39
Cover; chill until cold
40
Do ahead Can be made 1 day ahead; keep refrigerated
41
Release pan sides
42
Cut cheesecake into wedges and transfer to plates
43
Spoon sauce over cheesecake; serve
44
Bring juice to boil in heavy large saucepan
45
Reduce heat; simmer until reduced to 1 cup, about 35 minutes
46
Mix in raspberries and sugar
47
Simmer until reduced to 3 cups, stirring frequently, about 20 minutes
48
Mix in honey; bring to simmer
49
Cool slightly
50
Cover; chill until cold
51
Do ahead Can be made 1 day ahead; keep refrigerated
52
Release pan sides
53
Cut cheesecake into wedges and transfer to plates
54
Spoon sauce over cheesecake; serve