Method

• 1.
  Preheat oven to 200°C. Line the base and side of a 25cm round springform cake pan with 2 layers of baking paper so that the paper sits 5cm above the edge of the pan. Place on a baking tray.
• 2.
  Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides of the bowl, for 5 minutes or until smooth. Add eggs, one at a time, beating well after each addition. Combine cream and flour to form a paste, then stir into the cream cheese mixture until combined.
• 3.
  Pour mixture into prepared pan and bake for 1 hour 15 minutes or until top is dark brown, and cheesecake is set but with a slight wobble in the centre. Cool to room temperature, then chill overnight until set.
• 4.
  For the syrup, place molasses, sugar and 2 tbs water in a small saucepan. Cook over medium-low heat for 8-10 minutes until the sugar has dissolved and mixture has thickened.
• 5.
  Set aside to cool. Serve cheesecake with cooled pomegranate syrup and seasonal fruit.