Description
This Greek Yogurt Cheesecake with Pomegranate Syrup is a delightful, creamy dessert that combines the tangy richness of Greek yogurt and cream cheese with a vibrant, tart pomegranate syrup topping. Perfect for a lighter cheesecake option, it offers a smooth texture and a refreshing fruity finish, ideal for any occasion.
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
- Prepare the Cheesecake Batter: In a mixing bowl, combine the softened cream cheese and Greek yogurt, beating until smooth and creamy. Add the granulated sugar and vanilla extract, then mix well. Incorporate the eggs one at a time, ensuring each is fully blended. Stir in the all-purpose flour and salt to give the batter structure.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Pour the cheesecake batter into a greased or parchment-lined springform pan. Bake for about 50 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- Make the Pomegranate Syrup: In a small saucepan, combine the pomegranate juice and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer gently until the liquid reduces by half and thickens to a syrup consistency, about 15-20 minutes. Stir in lemon juice if using, then remove from heat and allow to cool.
- Serve: Once the cheesecake is chilled and set, remove it from the pan and place it on a serving plate. Drizzle the cooled pomegranate syrup generously over the top. Slice and enjoy this creamy, tangy dessert with a refreshing fruity twist.
Notes
- Use full-fat or 2% Greek yogurt for the creamiest texture.
- Ensure cream cheese is softened at room temperature for easy mixing.
- For best results, chill the cheesecake for several hours or overnight before serving.
- The pomegranate syrup can be stored in the refrigerator for up to a week.
- Optional lemon juice in the syrup adds a nice balance of tartness but can be omitted based on preference.
- Use a water bath for baking to prevent cracking, if desired.
