Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Photo by Brian Leatart

Ingredients

  • 3 tablespoons all purpose flour
  • 2 12-ounce bags frozen unsweetened raspberries
  • 2 tablespoons grated orange peel
  • 5 8-ounce packages cream cheese
  • ½ teaspoon salt
  • 2 large egg yolks
  • 1 ¼ cups walnuts
  • + 11 more ingredients
    • 2 teaspoons orange-flower water
    • ¼ cup sugar
    • 5 large eggs
    • 1 ¾ cups graham cracker crumbs
    • 4 cups pomegranate juice
    • ½ cup honey
    • 6 tablespoons sugar
    • ¼ teaspoon ground cloves
    • 1 2/3 cups sugar
    • *A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.
    • ½ cup unsalted butter

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. Preheat oven to 500°F. Using ele...

View full recipe at Epicurious

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