Description
This Greek Yogurt Cheesecake with Pomegranate Syrup is a luscious and creamy dessert that combines the tangy richness of Greek yogurt and cream cheese with a vibrant, homemade pomegranate syrup topping. Perfectly balanced with a hint of vanilla and a subtle sweetness, this cheesecake offers a refreshing twist on a classic favorite, ideal for celebrations or a special treat.
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
- 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 the oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake evenly.
- Prepare the cheesecake batter: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy. Add the Greek yogurt, vanilla extract, and eggs one at a time, mixing well after each addition. Sprinkle in the flour and salt, then stir gently until just incorporated, ensuring a smooth batter.
- Bake the cheesecake: Pour the batter into a greased or parchment-lined 8-inch springform pan. Smooth the top with a spatula. Bake on the middle rack for about 45-50 minutes or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate it for at least 2 hours or until fully chilled and firm.
- Make the pomegranate syrup: While the cheesecake cools, combine the pomegranate juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Increase heat and bring to a boil, then reduce to a simmer. Let it cook for 15-20 minutes or until the liquid reduces by half and thickens into a syrup. Stir in lemon juice if using, then remove from heat and let cool.
- Serve: Once chilled, carefully remove the cheesecake from the pan. Drizzle the pomegranate syrup generously over the top before slicing and serving for a beautiful and flavorful finish.
Notes
- Use full-fat or 2% Greek yogurt for the best texture and creaminess.
- Make sure the cream cheese is well softened to avoid lumps in the batter.
- You can substitute pomegranate juice with other fruit juices like cranberry for a different syrup flavor.
- Let the syrup cool slightly before drizzling to keep its glossy texture.
- Store leftover cheesecake covered in the fridge for up to 3 days.
