Categories: pie-cobbler-cheesecake-tart
Ingredients
- Crust:
- nonstick vegetable oil spray
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup unsalted butter, melted, cooled slightly
- 1/4 cup sugar
- Filling:
- 2 tsp. powdered gelatin
- 1 1/2 lb. cream cheese, room temperature
- 1 1/2 cups plain whole-milk Greek yogurt
- 3/4 cup sugar
- 2 tsp fresh lemon juice
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- Pomegranate syrup and Assembly:
- 2 cups flash-pasteurized pomegranate juice
- 1/2 cup sugar
- 2 Tbsp. light corn syrup
- Pomegranate seeds
Directions
- Crust: Coat bottom and sides of 9-inch spring-form pan with nonstick spray. Line bottom with a parchment paper round. Using your fingertips, mix remaining 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.
- Filling: Place gelatin and 1 1/2Tbsp. cold water in a heatproof bowl. let stand and softened, 5-10 minutes. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla and salt in a food processor, scraping down sides as needed, until completely smooth. Pour water to a depth of 1/2 inch 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 2 days ahead. Keep chilled.
- Pomegranate syrup and assembly: Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat, simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes. Let cool. Pomegranate syrup can be made 5 days ahead Chill Rewarm slightly before serving.