Greek Yogurt Cheesecake With Pomegranate Syrup
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Graham Cracker Crumb (fine)1 cup
Sugar2 tsps
Gelatin (powdered)2 tsps
Lemon Juice (fresh)1 tsp
Vanilla Extract1 tsp
Kosher Salt2 tbsps
Light Corn SyrupDirections:
1
For crust: Coat bottom and sides of pan with nonstick spray
2
Line bottom with a parchment-paper round
3
Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly
4
Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well)
5
Chill until firm, at least 1 hour or up to 1 day
6
Coat bottom and sides of pan with nonstick spray
7
Line bottom with a parchment-paper round
8
Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly
9
Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well)
10
Chill until firm, at least 1 hour or up to 1 day
11
For filling: Place gelatin and 1 1/2 tablespoons cold water in a heatproof bowl
12
Let stand until softened, 5-10 minutes
13
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth
14
Pour water to a depth of 1/2" into a small skillet over medium heat
15
Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes
16
Remove bowl from skillet
17
With processor running, drizzle gelatin into cream cheese mixture; mix until well blended
18
Pour into prepared crust
19
Tap pan firmly on the counter to break up any big air bubbles
20
Smooth top
21
Cover tightly with plastic wrap and chill for at least 6 hours before serving
22
DO AHEAD: Cheesecake can be made 2 days ahead
23
Keep chilled
24
Place gelatin and 1 1/2 tablespoons cold water in a heatproof bowl
25
Let stand until softened, 5-10 minutes
26
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth
27
Pour water to a depth of 1/2" into a small skillet over medium heat
28
Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes
29
Remove bowl from skillet
30
With processor running, drizzle gelatin into cream cheese mixture; mix until well blended
31
Pour into prepared crust
32
Tap pan firmly on the counter to break up any big air bubbles
33
Smooth top
34
Cover tightly with plastic wrap and chill for at least 6 hours before serving
35
DO AHEAD: Cheesecake can be made 2 days ahead
36
Keep chilled
37
For pomegranate syrup and assembly: Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes
38
Let cool
39
DO AHEAD: Pomegranate syrup can be made 5 days ahead
40
Cover; chill
41
Rewarm slightly before serving
42
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates
43
Drizzle pomegranate syrup over and scatter pomegranate seeds around
44
Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes
45
Let cool
46
DO AHEAD: Pomegranate syrup can be made 5 days ahead
47
Cover; chill
48
Rewarm slightly before serving
49
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates
50
Drizzle pomegranate syrup over and scatter pomegranate seeds around