Pomegranate Ricotta Cheesecake

For the crust

1. Add the flour, powdered sugar and salt to a food processor and pulse to combine.
2. Add the cold butter, and continue pulsing until it resembles coarse meal.
3. In a separate bowl, whisk together the egg yolk, cream and vanilla. Slowly pour it through the access tube with the processor running on low.
4. Continue processing until the mixture gathers itself into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350F.
6. Roll out crust and press into 9 inch tart pan. Use a fork to prick entire surface of dough. Chill in the freezer for 20 minutes.
7. Bake for 20 minutes. Remove from oven and allow it to cool on a rack.

For the filling

1. In a food processor, process the cream cheese, ricotta, ¼ cup sugar, 2 tbsp flour, orange zest and vanilla until smooth.
2. Add the egg and pulse to combine.
3. Pour the cream cheese mixture into crust. Bake 25-30 minutes, until the filling is set in center.
4. Allow to cool to room temperature and then refrigerate for at least 1 hour before making the gelée.

For the gelée

1. Combine pomegranate juice and sugar in a saucepan and sprinkle gelatin over mixture. Let stand 5 minutes. Cook mixture on medium heat just until sugar and gelatin are dissolved, about 5 minutes.
2. Remove from heat, skim off foam if needed, and let cool for 20 minutes.
3. Stir in liqueur if using.
4. Slowly pour the gelée over the chilled tart until just below edge of crust, being careful not to overfill. Continue to chill tart until gelée sets, about 1 hour.
5. Arrange pomegranate seeds on top right before serving.