'KEEP CHRISTMAS IN YOUR HEART' ~ ORANGE CHEESECAKE with RASPBERRY POMEGRANATE SAUCE

"I will honour Christmas in my heart,

and try to keep it all the year."

~ Charles Dickens

(From 'A Christmas Carol')

Christmas Cactus

Cacto de Navidad

(Schlumbergera truncata)

______________

ORANGE CHEESECAKE with RASPBERRY POMEGRANATE SAUCE

~ Perfect for holiday entertaining loosely adapted

from clipped Bon Appetit (October 2006)

________

Crust:

1 3/4 cups vanilla wafer or shortbread crumbs

1 1/4 cups finely chopped walnuts

6 Tbsp. sugar

1 stick unsalted melted butter

Filling:

5 (8-oz) packages room temperature Philadelphia cream cheese

1 2/3 cups sugar

3 Tbsp. flour

2 Tbsp. grated orange zest

2 tsp. orange extract

5 large organic eggs

2 large egg yolks

Sauce:

4 cups pomegranate juice

2 (12-oz) packages fresh-frozen raspberries

1/4 cup sugar

1/2 cup honey

Mint leaves (optional)

• Preheat oven to 500-degrees. Butter bottom and sides of 9-inch springform pan; wrap foil around outside.
• Crust: Combine crumbs and walnuts. Add melted butter and blend until moist. Press on bottom and 2-inches up side of springform pan.
• Filling: Blend cream cheese, sugar, flour, orange zest, and extract in large bowl. Add eggs and yolks, one at a time. Pour in crust. Bake until slightly puffed, about 12 minutes. Reduce oven to 200-degrees and continue baking until gently set in center (edges may be cracked), about 1 hour. Cool 5 minutes on rack, run knife around edges and cool completely; cover and refrigerate. (Can make 2 days ahead).
• Sauce: Place pomegranate juice in large saucepan and bring to boil. Reduce heat and simmer until reduced to 1 cup, about 35 minutes. Mix in frozen raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly, cover and chill until cold. (Can make ahead).
• Presentation: Release sides of pan. Cut cheesecake into wedges and spoon sauce over. Garnish with mint leaves.