Pomegranate Cheesecake

• 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

1. Preheat oven to 325u0b0F. 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.

butter, vanilla, granulated sugar , eggs, flour , baking powder, milk, cornstarch , pomegranate juice , mascarpone cheese, pomegranate, powdered gelatin

Taken from recipes-plus.com/api/v2.0/recipes/17862 (may not work)