Thanksgiving is all about pies but for Christmas I think there’s a lot more room for creativity with desserts. This year I’m serving up some Cheesecake made with Greek Yogurt and a gingersnap crust topped with a fresh pomegranate sauce. I found all of the tasty ingredients for this cheesecake recipe at Harmons, including the perfectly ripe pomegranates!
I’m a huge Cheesecake fan especially vanilla bean cheesecake but for health reasons I usually try to steer clear, that is until I saw this recipe for Greek Yogurt Cheesecake in Bon Appetit. It sounded just perfect for the holidays and indulgent enough to satisfy the whole family. I added my own little spin to the recipe adding some vanilla bean seeds to the filling and making it with a gingersnap crust instead of graham crackers. And it turned out absolutely delicious and a beautiful addition to the holiday meal.
As for the ingredients, I’ve been doing most all of my holiday grocery shopping at the downtown City Creek Harmons. I can usually hit up 3-5 different stores just to get all of our groceries within a tight budget but Harmon’s really does have it all covered from fresh produce to artisan bread, and quality meats. Not to mention, they carry some of my favorite local products like Laziz and Creminelli and their prices are fare as well! I even got to meet the two Harmon’s brothers recently. They are teaming up with a few local bloggers to post recipes with ingredients from their store, in return, they are offering a gift card of $50 to one of you for your holiday grocery shopping! Check out Lindsey post on all of the yummy items you can buy right now at Harmons. Please leave a comment with your favorite Christmas-time dessert. Winner will be announced Wednesday at 5pm.
A lightened up cheesecake with greek yogurt filling and pomegranate sauce.
- nonstick vegetable oil spray
- 1 1/2 cups finely ground gingersnaps
- 1/2 cup 1 stick unsalted butter, melted, cooled slightly
- 9 inch-diameter springform pan
- 2 teaspoons powdered gelatin
- 1 1/2 pounds cream cheese, room temperature
- 1 1/2 cups plain whole-milk Greek yogurt
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla bean paste, or seeds of 1 vanilla bean
- 1/2 teaspoon kosher salt
- 2 cups flash-pasteurized pomegranate juice
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- Pomegranate seeds, for serving
Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix melted butter and gingersnap grounds 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.
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 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. DO AHEAD Cheesecake can be made 2 days ahead. Keep chilled.
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. DO AHEAD Pomegranate syrup can be made 5 days ahead. Cover; chill. Rewarm slightly before serving.
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates. Drizzle pomegranate syrup over and scatter pomegranate seeds around.
recipe by Bon Appetit, ingredients from Harmon's Grocery Store