Description
A light and creamy cheesecake made with Greek yogurt for a tangy twist, topped with homemade pomegranate syrup. Perfect for any celebration!
Ingredients
Scale
- For the Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 tsp lemon zest
For the Pomegranate Syrup
- 1 cup pomegranate juice
- 1/3 cup granulated sugar
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
- Prepare the Crust
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool while preparing the filling. - Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar together until smooth. Add the Greek yogurt, vanilla extract, and lemon zest, mixing until fully combined.
Beat in the eggs one at a time, followed by the flour. Be careful not to overmix.
Pour the filling over the cooled crust and smooth the top with a spatula. - Bake the Cheesecake
Place the springform pan on a baking sheet and bake for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer to the refrigerator to chill for at least 4 hours or overnight. - Make the Pomegranate Syrup
In a small saucepan, combine the pomegranate juice and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
If a thicker syrup is desired, mix the cornstarch and water, then stir it into the boiling mixture. Simmer for 2-3 minutes until thickened.
Allow the syrup to cool completely before using. - Assemble and Serve
Remove the cheesecake from the springform pan and transfer it to a serving plate.
Drizzle the pomegranate syrup over the top, letting it cascade down the sides.
Garnish with fresh pomegranate arils, if desired. Slice and serve!
Notes
- Ensure the cheesecake cools slowly in the oven to avoid cracks.
- For a thicker syrup, use the cornstarch method, but it’s optional.
- This cheesecake can be made a day ahead for even better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg