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Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
- 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
- 1 1/4 cups walnuts (about 5 ounces)
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, melted
- 5 8-ounce packages cream cheese, room temperature
- 1 2/3 cups sugar
- 3 tablespoons all purpose flour
- 2 tablespoons grated orange peel
- 2 teaspoons orange-flower water*
- 5 large eggs
- 2 large egg yolks
- 4 cups pomegranate juice
- 2 12-ounce bags frozen unsweetened raspberries (unthawed)
- 1/4 cup sugar
- 1/2 cup honey
Directions:View on Bon Appetit
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