This Greek Yogurt Cheesecake would leave even Persephone wanting more. Deliciously creamy with the sweet-tartness of pomegranates, it’s a beautiful dessert fit for the gods.
1 ½ cup graham cracker crumbs, finely ground
½ cup butter, melted
1 cup sugar
2 tsp powdered gelatin
1 ½ Tbsp water
1 ½ lbs cream cheese
1 ½ cups plain Greek yogurt
2 tsp lemon juice
1 tsp vanilla extract
½ tsp salt
1 cup, plus 2 Tbsp Round Pond Pomegranate Syrup
1 cup pomegranate seeds
¼ cup pomegranate juice
Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a mixing bowl and toss together until all of the butter is absorbed by the graham cracker crumbs. Place that mixture into a 9″ springform pan and press it evenly into the bottom. Take care not to go up the sides of the pan with the crust. Place the pan in the refrigerator for at least 2 hours.
To make the filling, in a small mixing bowl add gelatin and 1 ½ tablespoon water and set aside to allow to swell. In a food processor combine cream cheese, yogurt, ¾ cup sugar, lemon juice, vanilla, salt, and 2 tablespoons syrup, and pulse until completely smooth. Place the bowl with the gelatin over a double boiler and start to stir until the gelatin dissolves. With the food processor running, slowly add dissolved gelatin until incorporated. Pour filling into prepared crust and chill for at least 6 hours.
Place pomegranate seeds and 1 cup pomegranate syrup and juice in a pan and heat on medium until the mixture comes to a simmer. Chill and reserve. Remove the outside of the springform pan, slice the cheesecake into the desired number of slices and top each slice with a couple of tablespoons of the pomegranate sauce. Enjoy!