Cheesecake

This was Christmas dessert last year and it was so rich and creamy and unbelievably easy! The greek yogurt adds an unexpected tanginess to this no-bake cheesecake. I would suggest using a pomegranate juice (such as Pom) versus fresh juice as the fresh juice can easily turn brown when cooked. If you want to skip breaking down a pomegranate you can purchase the POM arils already prepared.

ingredients:
crust:
1 1/2 cups fine graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1/4 cup sugar

cheesecake filling:
2 teaspoons powdered gelatin
1 1/2 lb. cream cheese, room temperature
1 1/2 cups plan whole-milk greek yogurt
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

pomegranate syrup:
2 cups flash-pasteurized pomegranate juice
1/2 cup sugar
2 tablespoons light corn syrup

pomegranate seeds for garnish

directions:
Coat bottom and sides of 9″ springform pan with nonstick spray. Line bottom with a parchment paper round. Using your fingertips, mix crust ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well). Chill until firm, at least 1 hour or up to 1 day.

For the cheesecake filling place gelatin and 1 1/2 tablespoon cold water in heatproof bowl. Let stand until softened, 5-10 minutes. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in food processor, scraping down sides as needed, until completely smooth.

Pour water to a depth of 1/2″ into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.

With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving. **Cheesecake can be made up to 2 days ahead. Keep chilled.

For the pomegranate syrup bring the first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes. Let cool. Top with pomegranate arils.