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crust nonstick vegetable oil spray graham cracker crumbs unsalted better sugar filling powdered gelatin cream cheese yogurt sugar lemon juice vanilla salt syrup flash-pasteurized pomegranate sugar corn syrup pomegranate seeds
Viewed: 46 - Published at: 8 years agoIngredients
- Crust:
- nonstick vegetable oil spray
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup (1 stick) unsalted better, melted and cooled slightly
- 1/4 cup sugar
- Filling:
- 2 tsp powdered gelatin (I used vegetarian gelatin!)
- 1 1/2 lb reduced fat cream cheese, room temperature
- 1 1/2 cups 2% Greek yogurt
- 3/4 cup sugar
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp salt
- Pomegranate syrup:
- 2 cups flash-pasteurized pomegranate juice (like POM!)
- 1/2 cup sugar
- 2 tbsp light corn syrup
- pomegranate seeds
Method
- Coat the bottom and the sides of a 9"-springform pan with nonstick spray. Using your fingertips, mix the remaining crust ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto the bottom of the pan in an even layer . Chill until firm, at least 1 hour or up to 1 day.
- If using animal gelatin, place the gelatin and 1 1/2 tbsp cold water in a heatproof bowl. Let stand until softened, 5-10 minutes. If using vegetarian gelatin, do not do anything to it until you have mixed everything else for the filling as it sets up much more quickly than animal gelatin.
- Pulse the cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down the sides as needed until completely smooth.
- If using animal gelatin, microwave the gelatin until it dissolves. If using vegetarian gelatin, mix it with 1 1/2 tbsp cold water. Microwave until it boil. Pour whichever gelatin you are using into the food processor while it is running and mix until well blended. Pour into the prepared crust. Tap pan firmly on the counter to remove any big air bubbles. Smooth the top. Cover tightly with plastic wrap and chill for at least 6 hours. Keep chilled until ready to serve.
- For the pomegranate syrup, bring the pomegranate juice, sugar and corn syrup to a simmer in a medium saucepan over medium-low heat. Simmer, whisking occasionally, until the syrup is thickened, shiny and measures a generous 1/2 cup, 35-40 minutes. Let cool. (Alternatively, you can just use pomegranate molasses.)
- Serve cheesecake drizzled with pomegrante syrup and pomegranate arils.
