RecipesMagazine
×

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

5
4
3
2
1
Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Watching your figure? This vegetarian recipe has 697 calories, 12g of protein, and 52g of fat per serving. This recipe serves 12. Head to the store and pick up butter, cream cheese, orange-flower water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
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.
Ingredients you will need
ButterButter
NutsNuts
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Aluminum FoilAluminum Foil
1
Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time.
Ingredients you will need
Egg YolkEgg Yolk
EggEgg
Equipment you will use
Hand MixerHand Mixer
BowlBowl
OvenOven
2
Pour into crust.
Ingredients you will need
CrustCrust
3
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.
Equipment you will use
OvenOven
4
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.
Equipment you will use
KnifeKnife
Frying PanFrying Pan
1
Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
Ingredients you will need
JuiceJuice
Equipment you will use
Sauce PanSauce Pan
2
Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
Ingredients you will need
RaspberriesRaspberries
SugarSugar
3
Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
Ingredients you will need
HoneyHoney
4
Release pan sides.
Equipment you will use
Frying PanFrying Pan
5
Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
Ingredients you will need
SauceSauce
DifficultyHard
Ready In45 m.
Servings12
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
Related recipes
Rhubarb Ice Cream for 2
Spinach Chicken Roll-Ups
Merry Note Cookies
Chocolate Chip Peppermint Cookies
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok