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Category: Desserts

Pomegranate-glazed orange cheesecake

Pomegranate-glazed orange cheesecake
Wally Skalij / Los Angeles Times

For all its virtues, the pomegranate doesn't exactly reach out and grab the cook. It doesn't release a burst of fragrance, the way a lemon or an orange does the instant the knife pierces its skin. There's no inspiring rush ... Read more

Total time: 1 1/2 hours, plus 4 hours chilling | Serves 10-12
Note: This pretty cheesecake is from Mayi Brady of The Times' Test Kitchen. To toast almonds, heat a dry skillet and add the nuts, shaking the skillet often, for about 5 minutes. Look for pomegranate juice with the refrigerated juices in well-stocked supermarkets.

Crust

  • 1 cup vanilla wafer crumbs
  • 1/4 cup ground toasted almonds
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted

Step 1Heat the oven to 350 degrees.

Step 2Combine the vanilla wafers, almonds, sugar and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.

Step 3Bake the crust until just very lightly golden, about 10 minutes. Remove from the oven and let come to room temperature.

Cake

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) tub mascarpone
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 4 eggs
  • Grated zest of 1 orange

Step 1Beat the cream cheese, mascarpone and sugar in a mixing bowl on medium-high speed until smooth, about 2 minutes. Beat in the cream and then the eggs, one at a time, scraping down the sides of the bowl between each egg. Stir in the zest. Pour into the cooled crust.

Step 2Place the springform pan inside a larger pan filled with about 1 inch of water. Bake the cake until the center is still a little soft but the edges are set and the top is lightly browned, 60 to 70 minutes. Let the cake cool to room temperature, then chill at least 4 hours.

Glaze

  • 2 teaspoons cornstarch
  • 2 cups pomegranate juice, divided
  • 1 tablespoon sugar
  • 2 tablespoons pomegranate seeds

Step 1Stir the cornstarch into 2 tablespoons of the pomegranate juice and set aside.

Step 2Bring the remaining pomegranate juice and sugar to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook until the liquid has reduced to 3/4 cup, about 20 minutes. Stir in the juice-cornstarch mixture and simmer 2 minutes to thicken.

Step 3Let the glaze come to room temperature, then pour over the chilled cheesecake. Garnish with the pomegranate seeds.

Each of 12 servings
399 calories; 263 mg. sodium; 151 mg. cholesterol; 31 grams fat; 18 grams saturated fat; 24 grams carbohydrates; 7 grams protein; 0.54 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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