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Greek Yogurt Cheesecake with Pomegranate Syrup Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek-American
  • Diet: Vegetarian

Description

This Greek Yogurt Cheesecake with Pomegranate Syrup is a delightful and lighter twist on the classic dessert. Featuring a creamy filling made with Greek yogurt and cream cheese atop a buttery graham cracker crust, it is topped with a vibrant and tangy homemade pomegranate syrup. Perfect for holidays or any special occasion, this dessert balances rich flavors with a refreshing fruity finish.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 1 1/2 cups plain Greek yogurt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Pomegranate Syrup

  • 2 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
  2. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the Greek yogurt and continue to beat until well incorporated. Gradually add 3/4 cup sugar, then add the eggs one at a time, mixing gently after each addition. Blend in the cornstarch, vanilla extract, and salt, mixing until just combined without over-beating.
  3. Assemble and Bake: Pour the cheesecake batter evenly over the cooled crust and smooth the surface. Bake in the preheated oven for 45 to 50 minutes, or until the center is just set with a slight jiggle when shaken. Once baked, turn off the oven, crack open the door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
  4. Chill the Cheesecake: After cooling, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set fully and develop flavor.
  5. Prepare Pomegranate Syrup: In a small saucepan, combine pomegranate juice, 1/2 cup sugar, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes to concentrate flavors. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the syrup thickens. Remove from heat and cool completely before serving.
  6. Serve: Once the syrup is cool and the cheesecake fully chilled, drizzle the pomegranate syrup over the top. Slice and serve chilled for a refreshing, flavorful dessert.

Notes

  • You can substitute the graham cracker crust with your favorite cookie crust for different flavors.
  • The pomegranate syrup can be prepared up to 3 days in advance and stored refrigerated in an airtight container.
  • For a more intense pomegranate flavor, simmer the juice longer before adding the cornstarch slurry to thicken.
  • Ensure the cheesecake cools gradually inside the oven to avoid cracks on the surface.

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