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Pomegranate-glazed orange cheesecake

Time 1 hour 30 minutes
Yields Serves 10-12
Pomegranate-glazed orange cheesecake
(Wally Skalij / Los Angeles Times)

Crust

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

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.

Glaze

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.

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.

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