Greek Yogurt Cheesecake with Pomegranate Syrup
- Nonstick vegetable oil spray
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 1/4 cup sugar
- 2 teaspoons powdered gelatin
- 1 1/2 pounds cream cheese, room temperature
- 1 1/2 cups plain whole-milk Greek yogurt
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups flash-pasteurized pomegranate juice
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- Pomegranate seeds
- Produce
- Flash-pasteurized pomegranate, juice (2 cups)
- Pomegranate seeds (1)
- Cooking & Baking
- Corn syrup, light (2 tablespoons)
- Kosher salt (1/2 teaspoon)
- Sugar (1 1/2 cup)
- Vanilla extract (1 teaspoon)
- Vegetable oil spray, Nonstick (1)
- Snacks
- Graham cracker crumbs, fine (1 1/2 cups)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Cream cheese (1 1/2 pounds)
- Whole-milk greek yogurt, plain (1 1/2 cups)
- Desserts
- Gelatin, powdered (2 teaspoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 21, 2012 (4 months ago).
222 people saved this recipe.
