Dessert Recipes

Orange Cheesecake with Pomegranate Jelly

There is so much to love about this cheesecake, including dazzling colors and bright winter flavors. There’s Cara Cara orange zest in the cheesecake, so it has a sun-kissed, almost floral vibe. It’s also soft and creamy — and positively dreamy with the crunchy graham cracker crust and sweet-tart pomegranate jelly. This deceptively light, utterly beautiful dessert will make a delightful finish to any holiday meal or dinner party.

Orange Cheesecake with Pomegranate Jelly



Orange Cheesecake with Pomegranate Jelly

Serves: 6


For the crust:

1 ½ cups finely ground graham crackers
3 Tbsp unsalted butter, melted
3 Tbsp granulated sugar

For the cheesecake:

Butter, for greasing the pan
32 oz cream cheese, room temperature
½ tsp kosher salt
1 ½ cups plus 1 Tbsp granulated sugar, divided
4 large eggs, room temperature
Zest of 2 Cara Cara or navel oranges, plus more for garnish
Boiling water, for roasting pan
½ cup pomegranate juice
1 ½ tsp gelatin powder


  1. Preheat the oven to 375º.

  2. Grease a 9” springform pan with butter and line the bottom with parchment paper. Grease the parchment with more butter and wrap the exterior of the pan with aluminum foil to prevent water from entering the pan during baking. Set aside.

  3. To make the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until combined. Transfer the mixture to the springform pan, and using the bottom of a measuring cup or a large rubber spatula, firmly press it into an even layer.

  4. Bake the crust until set, about 12 minutes. Let cool on a wire rack. Reduce the oven temperature to 350º.

  5. To make the cheesecake batter: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and slowly add the kosher salt and 1 ½ cups of the granulated sugar.

  6. While the mixer is running, add the eggs, one at a time, beating until fully incorporated between each addition.

  7. Using a rubber spatula, fold in the orange zest. Transfer the batter to the springform pan.

  8. Place the springform pan into a deep roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer the roasting pan and cake to the oven and bake until the cake is set yet slightly jiggles in the center, 1 ½ to 2 hours.

  9. Remove the cake from the oven and water bath, let cool at room temperature for one hour and then in the refrigerator for at least 6 hours and up to overnight.

  10. Once the cake is cool, make the pomegranate jelly: Fill a large bowl partway with ice and partway with water to create an ice bath. Set aside.

  11. In a small saucepan over high heat, bring the pomegranate juice to a simmer. Remove the pot from the heat and immediately whisk in the gelatin powder.

  12. Transfer the juice to a bowl and set the bowl in the ice bath. Whisk until it just begins to thicken, about 3 minutes. Pour the jelly over the top of the cheesecake and spread it evenly until it almost reaches the edges of the cake. Allow the jelly to set in the refrigerator for 1 hour.

  13. Remove the cheesecake from the springform pan and garnish with orange zest.

Recipe adapted from: Martha Stewart

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