Greek Yogurt Cheesecake with Pomegranate Sauce

Photo: psfreeman

Walnuts replace the traditional graham cracker crust in this rich and decadent cheesecake. Pomegranate sauce gives it a wonderful "holiday" finish. Recipe by Nikki Sheriff via Diabetic Connect.

Yield: 1 serving
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 5 Hours


Ingredients

  • 1 cup(s) finely ground walnuts
  • 1 tablespoon(s) brown sugar
  • 1/8 teaspoon(s) ground ginger
  • 1 tablespoon(s) coconut oil, melted
  • 3 8-ounce package(s) cream cheese
  • 1 1/2 cup(s) plain nonfat Greek yogurt
  • 1/4 cup(s) plus 2 tablespoons sugar
  • 2 teaspoon(s) fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon(s) vanilla extract
  • 2 teaspoon(s) plain gelatin
  • 1 1/2 tablespoon(s) cold water
  • 1/2 cup(s) unsweetened pomegranate juice
  • 2 tablespoon(s) sugar
  • Seeds of 1/2 pomegranate

Preparation

  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Grease the bottom and sides of a 10-inch cheesecake pan with removable sides. Cut out a circle of parchment paper to fit on the bottom, and set in the pan after it has been sprayed.
  3. 3. In a food processor, process the walnuts, brown sugar, ginger and melted coconut oil together. Press evenly into the bottom of the pan.
  4. 4. Bake the crust for about 10-15 minutes or until it begins turning a light golden brown. Remove and let cool.
  5. 5. In a small heatproof bowl, mix the gelatin and cold water together and set aside to let gelatin get soft.
  6. 6. Wash the food processor and then blend the cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla together until smooth.
  7. 7. Heat about 1/2 inch of water in a small pan over medium heat. Place the bowl with the gelatin in the water and whisk until the gelatin has dissolved, when it is clear (about 3-4 minutes).
  8. 8. With the food processor turned on, pour in the warm gelatin mixture and mix well.
  9. 9. Pour the filling into the cooled crust. Cover the pan with plastic wrap and refrigerate for 5-6 hours.
  10. 10. In a small sauce pan, add the juice and remaining sugar. Cook over medium heat until the sugar dissolves, about 3 minutes.
  11. 11. Remove from heat and let cool.
  12. 12. Refrigerate until ready to serve. Then add pomegranate seeds and drizzle over cheesecake slices.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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