Elegant Orange Blossom Cheesecake Recipes

Steps:

• For crust:
• Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
• For filling:
• Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
• Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
• For sauce:
• Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
• Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

Steps:

• Beat cream cheese until smooth.
• Beat in honey, OJ and vanilla.
• Then beat in eggs (one at a time) until well blended.
• Whisk in lemon and orange rinds.
• Place filling on crust (a store-bought graham cracker crust).
• Bake 15 minutes at 225 degrees and then reduce heat to 200 degrees and bake 1 1/2 hours.
• Topping: Mix ingredients. Remove cheesecake from oven and spread topping over the cheesecake. Bake for 5 minutes only at 400 degrees.