I am not kidding, this is the most delicious thing you will ever taste!

Now I am not a big cheesecake fan whatsoever, so seeing this in the latest issue of #BonAppetit was not something I took note of.  The thing that stood out was the use of Greek yogurt and the yummy pomegranate syrup, so I thought I would give it a whirl. The result was amazing.  This was one of the best things I have ever tasted and I love food, cooking,  and a great pallet.

You have to try this version, creamy, delicious and irresistible!

I bought a graham cracker crust to save time and it did not affect the taste at all, but feel free to make your own!

For the filling:
1 1/2 lbs of cream cheese at room temp.
2 c of Greek yogurt
2 tbs lemon juice
3/4 c sugar
2 tsp vanilla
2 tbs dry gelatin
1/4 tsp kosher salt

In a food processor pulse cream cheese, yogurt, lemon juice, vanilla, sugar and salt.

Take the dry gelatin and dissolve in 2 tbs of water in a heat proof ramekin or bowl. Let this stand for 5-10 minutes.  Take a small sauce pan and heat water, place the container of gelatin inside until liquefied.  Once gelatin in liquefied pour into food processor and mix thoroughly.

Spoon filling into crust and refrigerate for a few hours.

For Pomegranate sauce:
2 C. Pom juice (don't use fresh pomegranate juice, it will turn brown)
2 tbs sugar
3 tbs light corn syrup
Contents of one pomegranate separated to seeds only.  (use for topping and garnish)
Mix juice, sugar and syrup in saucepan.  Bring to a low boil and then simmer for 40 minutes.  Remove from heat and refrigerate.

Ready to serve!  Cut cheesecake and top with syrup and seeds.  Enjoy!

My Favorite Soup For Fall

Ingredients

For the soup:

• 2 1/2 quarts chicken stock
• 2 bay leaves
• 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded) 
• 8 tablespoons (1 stick) butter
• 3 white onions, chopped
• 2/3 cup all-purpose flour (approximately, or as needed to create roux)
• 1 pint heavy cream

For the crab souffle:

• 1 pound  crabmeat
• 4 tablespoons mayonnaise
• 2 teaspoons freshly chopped thyme leaves (I like Lemon thyme)
• Salt and freshly ground black pepper
• 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

For the soup:

Directions

Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.

For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.