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Greek Yogurt Cheesecake with Pomegranate Syrup
Ingredients
  • subheading: Crust:
  • Nonstick vegetable oil spray
  • 1 ½ cups fine graham cracker crumbs
  • ½ cup (1 stick) unsalted butter, melted, cooled slightly
  • ¼ cup sugar
  • subheading: Filling:
  • 2 teaspoons powdered gelatin
  • 1 ½ pounds cream cheese, room temperature
  • 1 ½ cups plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • subheading: Pomegranate syrup and assembly:
  • 2 cups flash-pasteurized pomegranate juice
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • Pomegranate seeds
  • subheading: Special Equipment:
  • A 9"-diameter springform pan
Steps
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