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Greek Yogurt Cheesecake with Pomegranate Syrup

Cynthia Wong
  • minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

Flash-pasteurized pomegranate, juice

1

Pomegranate seeds

2 tbsp

Corn syrup, light

2 tsp

Lemon juice, fresh

1/2 tsp

Kosher salt

1 1/2 cups

Sugar

1 tsp

Vanilla extract

1

Vegetable oil spray, Nonstick

1 1/2 cups

Graham cracker crumbs, fine

1/2 cup

Butter, unsalted

1 1/2

lbs Cream cheese

1 1/2 cups

Whole-milk greek yogurt, plain

2 tsp

Gelatin, powdered