Vanilla Cheesecake with Pomegranate Syrup
A beautiful and easy holiday dessert!
Ingredients
- 2 8 oz packages organic cream cheese, softened
- 1 cup granulated monkfruit sweetener, divided
- 1 tsp vanilla extract, divided
- 2 pasture raised eggs
- 1 tsp lemon zest (optional)
- 1 prepared GF graham cracker crust
- 1/2 cup pomegranate juice
- Juice from 1 lemon
- 1/2 cup pomegranate seeds
Instructions
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Preheat oven to 350°F.
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In a medium bowl, mix the cream cheese and 1/2 cup sugar until smooth. A hand mixer is recommended to create a light and smooth texture.
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Add 1/2 tsp vanilla, eggs, and lemon zest. Mix on low until fully combined and the texture is light and fluffy. Make sure to not over whip.
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Pour into the GF graham cracker crust. Lightly tap the cheesecake on the counter to get rid of any air bubbles.
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Bake for 30 minutes, or until it is set in the center with no browning on top.
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Let cool completely, and then refrigerate for at least 3 hours before serving.
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While the cheesecake is in the fridge, make the pomegranate syrup. Add the pomegranate juice, 1/2 cup sugar, 1/2 tsp vanilla extract, and lemon juice to a small saucepan over medium heat. Let the sugar dissolve completely.
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Turn up the heat and let the mixture come to a boil. Turn down to medium heat, and simmer for 5-7 minutes, or until slightly thickened (the mixture will continue to thicken as it cools).
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Remove from heat and let cool completely. It should be pourable but still hold some of its shape. If it thickens too much, stir in 1 tsp of water or pomegranate. Keep adding 1 tsp until you reach desired texture.
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Pour over the cheesecake and spread into an even layer. Sprinkle the top with the pomegranate seeds. Enjoy!
Recipe Notes
This is a great recipe to make the day before because it needs to set up in the fridge.
