Description
This Greek Yogurt Cheesecake with Pomegranate Syrup is a lighter, tangy take on the classic dessert, combining creamy Greek yogurt and cream cheese for a rich texture, complemented by a sweet and tart homemade pomegranate syrup. Perfectly balanced in flavor and beautifully presented, it makes a delightful treat for any occasion.
Ingredients
Scale
Cheesecake
- 1 ½ cups Greek yogurt (preferably full-fat or 2%)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour (for structure)
- ¼ teaspoon salt
Pomegranate Syrup
- 1 cup pomegranate juice (fresh or store-bought)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice (optional, for extra tartness)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking of the cheesecake.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, sugar, vanilla extract, eggs, flour, and salt. Mix well until the batter is smooth and well combined, ensuring no lumps remain.
- Pour into Pan: Lightly grease a 9-inch springform pan or line it with parchment paper. Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 50 minutes, or until the edges are set and the center still has a slight jiggle. Avoid overbaking to maintain a creamy texture.
- Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to let it fully set.
- Make Pomegranate Syrup: While the cheesecake chills, pour the pomegranate juice into a small saucepan. Add the granulated sugar and optional lemon juice. Heat over medium heat, stirring frequently until the sugar dissolves. Simmer the mixture until it reduces by about half and thickens to a syrupy consistency, about 10-15 minutes. Remove from heat and let it cool.
- Serve: Once the cheesecake is fully chilled and set, remove it from the pan. Drizzle the pomegranate syrup generously over the top just before serving for a beautiful, tangy finish.
Notes
- Use full-fat or 2% Greek yogurt for the best texture and flavor.
- Ensure the cream cheese is fully softened for a smooth batter.
- The optional lemon juice enhances the tanginess of the pomegranate syrup but can be omitted if preferred.
- Baking time may vary depending on your oven; watch for the characteristic slight jiggle in the center.
- Chill the cheesecake adequately for the best slicing results and creamy texture.
