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Greek Yogurt Cheesecake with Pomegranate Syrup

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A light and creamy cheesecake made with Greek yogurt for a tangy twist, topped with homemade pomegranate syrup. Perfect for any celebration!

Ingredients

Scale
  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://grandmarecipesflash.com/greek-yogurt-cheesecake-with-pomegranate-syrup/