Happy first of December! Where did the year go? It’s been a real whirlwind especially since it’s a busy time for us with school and other extracurricular activities. Ricelessasian and I have been a little bit MIA lately, but we hope to post more during the break.
I’ve been meaning to make this recipe for a long time now – just waiting for the perfect timing to feature this holiday dessert. Recently, a new Greek yogurt cream cheese product was released in quite a few supermarkets and I was pretty intrigued to try it.
Pomegranate fruits are lovely to consume this time of year; their peak season is in the Fall and Winter. They’re so beautiful and unique. Yes…the seeds are a pain in the ‘arse’ to remove, but the vibrancy of the red seeds makes them super festive to top on any sweet or savoury dishes! Research compiled by Zarfeshany et al. (2014) suggests that pomegranate consumption is associated with inhibiting cardiovascular diseases and lowering the risk of cancers such as prostate and breast cancer, due to their antioxidant properties.
This Bon Appetit recipe was overall pretty flexible – you can bake the cheesecake or refrigerate it. It’s really up to your personal preference! Due to time constraints, I decided to bake the crust. I also opted to bake the cheesecake instead, leaving out the gelatin. Instead of making one 9-inch cheesecake, I decided to made two 4.5-inch smaller cheesecakes. The nutritional information is also included which helps you keep track of how much you’re indulging in. Typically when I bake regular cheesecakes, my limit is probably 2 small slices and then I give the rest away to my dear taste testers (aka family & friends) 😉
It’s no secret that we love cheesecake! We featured it previously before and will likely do so again in the future. Matcha cheesecake anyone? 🙂
What do you think about greek yogurt as a substitute for regular cream cheese? Will you give it a try too this holiday season?