Pomegranate Cheesecake

Name: Pomegranate Cheesecake
Ingredients: 1/2 cup butter; 1 tsp vanilla extract; 1 2/3 cup granulated sugar + 2 tbsp; 6 None eggs; 1 cup all-purpose flour + 2 tbsp; 2 tsp baking powder; 3 tbsp milk; 1/4 cup cornstarch + 2 tbsp; 2 1/2 cup pomegranate juice + 2 tbsp; 1 1/2 lb mascarpone cheese or whipped cream cheese; 1 None pomegranate, seeded; 1 1/2 tbsp powdered gelatin

12 ingredients

3 steps

Ingredients

1/2 cup butter
1 tsp vanilla extract
1 2/3 cup granulated sugar + 2 tbsp
6 None eggs
1 cup all-purpose flour + 2 tbsp
2 tsp baking powder
3 tbsp milk
1/4 cup cornstarch + 2 tbsp
2 1/2 cup pomegranate juice + 2 tbsp
1 1/2 lb mascarpone cheese or whipped cream cheese
1 None pomegranate, seeded
1 1/2 tbsp powdered gelatin

Directions

1

Preheat oven to 325°F. Grease a 10 inch springform pan. Cream butter, vanilla extract and 2/3 cup sugar. Add 3 eggs, 1 at a time. Mix flour and baking powder together and add to batter, alternating with milk. Transfer to prepared pan and smooth.
2

Mix 2 tbsp cornstarch with 2 tbsp pomegranate juice. Bring 1 1/2 cups pomegranate juice to a boil and add cornstarch mixture. Simmer for about 1 min, stirring, then set aside to cool. Mix mascarpone cheese (or whipped cream cheese, if using), 1 cup sugar, 3 eggs and 1/4 cup cornstarch then spread evenly over the base. Spread pomegranate jelly over the top. Bake for 1 1/2 hours; after about 45 mins, cover with foil. Remove from oven and set aside to cool.
3

In a saucepan, mix gelatin with 2 tbsp of sugar. Add remaining pomegranate juice and bloom for 5 mins. Bring to a boil, stirring constantly. Remove from heat, add the pomegranate seeds and let cool slightly. Spread over cake. Leave cool before serving.