Dessert: Greek Yogurt Cheesecake with Pomegranate Syrup

Recipe by Cynthia Wong Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. Use pomegranate juice that has been flash-pasteurized (such as Pom); fresh juice can turn brown when cooked.

Ingredients

Nonstick vegetable oil spray
1 1/2 cups fine graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1/4 cup sugar

Instructions

Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients 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.

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