Description
This Greek Yogurt Cheesecake is a lighter, tangy twist on the classic cheesecake, thanks to the rich creaminess of Greek yogurt. Topped with a homemade pomegranate syrup, it’s a deliciously refreshing dessert that’s perfect for any occasion! This dessert combines smooth cheesecake with the vibrant flavors of pomegranate for a perfect balance of sweetness and tang.
Ingredients
Scale
For the 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
For the 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 (165°C). Grease and line a 9-inch springform pan with parchment paper for easy removal. - Prepare the Cheesecake Filling:
In a large mixing bowl, combine the Greek yogurt, cream cheese, sugar, and vanilla extract. Using a hand mixer or stand mixer, beat until smooth and creamy, ensuring there are no lumps.
Add the eggs one at a time, mixing well after each addition. Stir in the flour and salt to combine. - Bake the Cheesecake:
Pour the cheesecake batter into the prepared springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly wobbly. The edges should be lightly golden. - Cool the Cheesecake:
Allow the cheesecake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Let it cool completely, then refrigerate for at least 4 hours or overnight to set. - Prepare the Pomegranate Syrup:
While the cheesecake is cooling, make the pomegranate syrup. In a small saucepan, combine the pomegranate juice, sugar, and lemon juice (if using).
Bring to a simmer over medium heat, stirring occasionally, until the syrup thickens slightly and reduces by half (about 10-15 minutes).
Remove from heat and let it cool to room temperature. - Assemble the Cheesecake:
Once the cheesecake has set, carefully remove it from the springform pan and place it on a serving plate. Drizzle the pomegranate syrup generously over the top of the cheesecake. - Serve and Enjoy:
Slice and serve the cheesecake with extra pomegranate syrup on the side, or garnish with fresh pomegranate seeds for added color and flavor.
Notes
- If you don’t have a springform pan, you can use a regular round cake pan, but be sure to line the pan with parchment paper so it’s easier to remove the cheesecake after it sets.
- The pomegranate syrup can be made in advance and stored in the refrigerator for up to a week.
- For extra flavor, you can top the cheesecake with pomegranate arils or other fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg