Pomegranate Cheesecake - cooking recipe

Ingredients

1 1/4 cup pomegranate juice
2 cups granulated sugar
1 None pomegranate, seeded
5 tbsp butter
1/2 None lemon, zested
2 None eggs
1 cup all-purpose flour
1 tsp baking powder
2 tbsp milk
6 sheets gelatin or 1 1/2 tbsp powdered gelatin
1 1/2 lb low-fat cream cheese
3/4 cup sour cream
1 tsp vanilla extract
1 1/4 cup heavy cream, whipped to stiff peaks

Preparation

To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar for 10 mins, until syrupy. Remove from the heat and stir in the pomegranate seeds. Set aside.
Preheat the oven to 325\u00b0F. Grease and flour a 10 inch springform pan. Cream the butter, 1/4 cup sugar, lemon zest and a pinch of salt for 2-3 mins. Add the eggs, 1 at a time. Mix the flour and baking powder then add to the mixture in batches alternating with the milk until it forms a smooth batter. Pour into the prepared pan, smooth the top then bake for about 17 mins. Remove from the oven and leave in the pan to cool on a wire rack for 1 1/2 hours.
Meanwhile, soak the gelatin in cold water. Mix the cream cheese, sour cream, 3/4 cup sugar and the vanilla extract. Melt the gelatin in a small saucepan (if using sheet gelatin, squeeze any excess water from the gelatin before melting). Stir 3 tbsp of the cream cheese mixture into the gelatin then add the rest. Chill for 20 mins until it begins to set then fold in the whipped cream.
To finish, spread 1/2 the cream cheese mixture smoothly over the cake followed by about 3 tbsp of the pomegranate syrup. Spread the remaining cream smoothly on top and chill the cheesecake for at least 3 hours. Remove the springform pan and spread the remaining syrup on top just before serving.