+
0 (0)

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

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.

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.

HAVE YOU TRIED


Green olive and almond tapenade with basil
Green olive and almond tapenade with basil

Lemony moons and stars
Lemony moons and stars

Basic romesco sauce
Basic romesco sauce

Caramel glazed applesauce cake
Caramel glazed applesauce cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Lodge Bread's date nut slices
La Brea Bakery chocolate-walnut scones
Caramel with salted butter
Sonora Cafe Capirotada