Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (use gluten-free if preferred)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- A pinch of salt
For the Cheesecake Filling:
- 2 cups Greek yogurt (preferably full-fat for a creamier texture)
- 1 ½ cups cream cheese, softened (use a Halal-certified brand)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream (or whipped cream, for a lighter version)
- 1 tablespoon gelatin powder (Halal-certified)
- ¼ cup warm water
For the Pomegranate Syrup:
- 1 ½ cups pomegranate juice (100% pure juice)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Ingredient Highlights
- Greek Yogurt: The use of Greek yogurt in the cheesecake filling gives it a tangy flavor and a creamy texture while making it lighter than traditional cheesecake.
- Pomegranate Syrup: Pomegranate juice adds a burst of flavor and a beautiful ruby-red color to the dessert, creating an elegant finishing touch.
- Gelatin: Used to set the cheesecake without the need for baking, gelatin gives the filling a smooth, firm texture.
Instructions
Prepare the Crust:
- Make the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until everything is evenly mixed and the crumbs are well coated with butter.
- Press the mixture into the base of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon to press down firmly.
- Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
- Mix the Gelatin:
- In a small bowl, dissolve the gelatin powder in ¼ cup warm water. Stir until fully dissolved and set aside to bloom.
- Blend the Cream Cheese and Greek Yogurt:
- In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth using an electric mixer. Add powdered sugar, vanilla extract, and lemon juice. Mix until fully incorporated and smooth.
- Whip the Heavy Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. You can use a hand mixer or stand mixer for this step. Once whipped, gently fold the cream into the yogurt and cream cheese mixture. Be careful not to deflate the whipped cream too much.
- Add the Gelatin:
- Gently heat the bloomed gelatin mixture in the microwave for about 10-15 seconds until it’s fully liquid again. Stir it into the cheesecake filling until well combined.
- Assemble the Cheesecake:
- Pour the cheesecake filling onto the chilled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
- Chill the Cheesecake:
- Refrigerate the cheesecake for at least 3-4 hours, or preferably overnight, to allow it to set properly.
Prepare the Pomegranate Syrup:
- Make the Syrup:
- In a small saucepan, combine the pomegranate juice, sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- In a small bowl, dissolve the cornstarch in cold water and slowly add it to the simmering pomegranate juice. Stir constantly until the mixture thickens into a syrup-like consistency (about 5-7 minutes).
- Remove from heat and let the syrup cool to room temperature before using it as a topping for the cheesecake.
Serve the Cheesecake:
- Decorate and Serve:
- Once the cheesecake has set and the pomegranate syrup has cooled, drizzle the syrup generously over the top of the cheesecake.
- Slice the cheesecake into wedges, and enjoy!
- Prep Time: 20minutes
Nutrition
- Serving Size: 10
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 9g