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
A 9-inch-diameter springform pan

View the full recipe: Bon Appetit

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