Pomegranate-Glazed Orange Cheesecake
Source of Recipe
by Millie, from LA Times
Recipe Introduction
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.
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3646.2
Crust:
1 cup vanilla wafer crumbs
1/4 cup ground toasted almonds
2 tablespoons sugar
5 tablespoons butter, melted
1. Heat the oven to 350 degrees.
2. Combine the vanilla wafers, almonds, sugar and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake 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
1. Beat 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.
2. Place 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.
*Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers -- a special diet that creates a unique taste often described as "fresh and delicious."
GLAZE:
2 teaspoons cornstarch
2 cups pomegranate juice, divided
1 tablespoon sugar
2 tablespoons pomegranate seeds
1. Stir the cornstarch into 2 tablespoons of the pomegranate juice and set aside.
2. Bring 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.
3. Let 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
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