Walnuts replace the traditional graham cracker crust in this rich and decadent cheesecake. Pomegranate sauce gives it a wonderful "holiday" finish.Ingredients
1 cup finely ground walnuts
1 TBS Splenda brown sugar
1/8 tsp ground ginger
1 TBS coconut oil, melted
3 (8 oz.) pkgs. fat free cream cheese
1 1/2 cups plain nonfat greek yogurt
1/4 cup plus 2 TBS light sugar (sugar/stevia blend)
2 tsp fresh lemon juice
zest of 1 lemon
1 tsp vanilla extract
2 tsp plain gelatin
1 1/2 TBS cold water
1/2 cup unsweetened pomegranate juice
2 TBS light sugar (sugar/stevia blend)
Seeds of 1/2 pomegranate
Preheat the oven to 350 degrees F.
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.
In a food processor, process the walnuts, brown sugar, ginger and melted coconut oil together. Press evenly into the bottom of the pan.
Bake the crust for about 10-15 minutes or until it begins turning a light golden brown. Remove and let cool.
In a small heat proof bowl, mix the gelatin and cold water together and set aside to let gelatin get soft.
Wash the food processor and then blend the cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla together until smooth.
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).
With the food processor turned on, pour in the warm gelatin mixture and mix well.
Pour the filling into the cooled crust. Cover the pan with plastic wrap and refrigerate for 5-6 hours.
In a small sauce pan, add the juice and remaining sugar. Cook over medium heat until the sugar dissolves, about 3 minutes.
Remove from heat and let cool.
Refrigerate until ready to serve. Then add pomegranate seeds and drizzle over cheesecake slices.
- Calories 119
- Total Fat 4g
- Saturated Fat 1g
- Sodium 238mg
- Carbohydrates 12g
- Dietary Fiber 0g
- Protein 9g