Greek yogurt cheescake with pomegranate Syrup

You know always I see pomegranate like a beauty and special fruit but always say, but only eat seeds!
Until I find this lovely cheescake with pomegranate syrup I love the color and was delicious.
I find this in one of my Bon Appetite magazines
and Im sharing this recipe with Cook-your-books hosted by Joyce from Kitchen flavours

 

And you can see other delicious recipe from Cook-your-books here

Ingredients

Crust

1 1/2 fine cup graham cracker crumbs

1/2 cup unsalted butter

melted 

3/4 cup sugar

 

Filling

1 1/2 cream cheese package (about 350 g)

2 teaspoon powdered gelatin

room temperature

1 1/2 cups plain whole greek yogurt

3/4 cup sugar

2 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon salt

 

Pomegranate syrup

 

1 cup pomegranate juice

1/2 cup sugar

2 tablespoon light corn syrup

pomegrante seeds

 

You need to a springfrom pan about 20cm

 

Method

 

Crust:

Coat bottom  and sides of pan with nontisck spray.

Line bottom with a parchement paper round.

Using your fingertips fix graham craker crumbs, butter ans sugar. until mixture holdst together.

Pack onto bottom in pan, in an even layer.

Chill until firm at least 1 hour.

 

Filling:

Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl.

Let stand until 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 into a small skillet over medium heat.

Place bowl with gelatin in skillet until dissolved about 2 minutes.

 

 With processor running drizzle gelatin into cream cheese mixture, mix until blended. Pour into prepared crust.Smooth top and cover tightly with plastic wrap and chill for 4 hours ate least in the fridge before serving.

 

Pomegranate syrup.

 

Bring a simmer the pomegranate juice, sugar, pomegranate seeds and corn syrup in a medium saucepan  over medium low heat whisking occasionally  until syrup is thickened, shiny   this about 30 minutes.

Let cool.

Serve the cheescake with this syrup.Add some pomegranate seeds.

Note : I made the juice blended some pomegranate seeds and

water and then I pass through a sieve.

Also you can make ahead pomegranate syrup.

 

 

 

Print recipe

 

 

EN ESPAÑOL

Cheescake de yogurt griego con jarabe de granadas

Normalmente cuando veía granadas (hace años) las encontraba visualmente preciosas pero decía que le comen?
Mi abuelita con una cucharita raspando las semillas y me convidaba eran ricas, pero encontraba que eran tan pocas.
Mi marido las adora tambien y compró hace poco y yo reservé una para hacer esta receta que ven y que cambió totalmente mi concepto, cuando hice este syrup para el cheescake quedé impresionada por el color y me encantó el sabor espero que aporvechen cuando vean granadas que son típicas de esta época.

Ingredientes
Masa
1 1/2 taza de galletas molidas (cuando no tengo hasta cereales ocupo la cosa es poder hacer una masa de cheescake)
1/2 taza de mantequilla
1/4 taza de azúcar

Relleno
2 cucharaditas de gelatina en polvo
sin sabor
1 1/2 paquete de queso crema tipo Filadelfia
1 1/2 taza de yogurt griego sin sabor
3/4 taza de azúcar
2 cucharaditas de jugo de limón
1 cucharadita extracto de vainilla
1/2 cucharadita de sal

Syrup o jarabe de granada
1 taza de jugo de granada
1/2 taza de azúcar
2 cucharadas de jarabe de maiz (corn syrup) en el Líder
semillas de granada

Preparación