The Dreamiest Greek Yogurt Cheesecake with Pomegranate Syrup Recipe

Creamy greek yogurt cheesecake brings a tangy twist to classic dessert lovers.

Smooth cream cheese blends perfectly with rich, velvety yogurt for an unexpected delight.

Pomegranate syrup adds a vibrant crimson swirl that makes this treat absolutely stunning.

Exotic seeds scattered across the top create a jewel-like appearance that wows guests.

Mediterranean flavors dance together in this elegant yet simple recipe.

Decadent yet light, this cheesecake promises to become your new favorite showstopping dessert.

Grab a fork and indulge in pure culinary magic.

What to Serve with Greek Yogurt Cheesecake

• Pair Sweet Sparkling Wine: Select a light, effervescent moscato or prosecco that complements the creamy cheesecake's tangy profile and matches the bright pomegranate syrup's fruity notes.
• Balance Flavor with Nutty Accompaniment: Serve alongside toasted almond biscotti or candied walnut clusters to introduce a delightful crunch and provide textural contrast against the smooth cheesecake.
• Enhance Citrus Undertones: Pour chilled Earl Grey tea with its bergamot hints, which will subtly echo the lemon zest in the cheesecake and create a sophisticated tasting experience.
• Cleanse Palate with Fresh Fruit: Add a small side of fresh berries or citrus segments to cut through the richness and provide a refreshing counterpoint to the dense, creamy dessert.

Storing Greek Yogurt Cheesecake with Pomegranate Syrup

Store the cheesecake in an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 5 days, ensuring the surface doesn’t dry out by covering it completely.

Wrap the whole cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Slice the cheesecake and microwave individual portions for 15-20 seconds on low power. Be cautious to avoid overheating, which can make the texture rubbery.

Remove the cheesecake from the refrigerator 15-20 minutes before serving to allow it to soften slightly and enhance its creamy texture.

FAQs

• What makes Greek yogurt different from regular yogurt in this cheesecake?

Greek yogurt contains less water and more protein, creating a thicker, creamier texture and tangier flavor compared to regular yogurt, which helps achieve a richer and more luxurious cheesecake consistency.

• Why do I need to add flour to the cheesecake filling?

Flour helps stabilize the cheesecake, preventing cracks and providing a more uniform structure by binding the ingredients together and controlling moisture during baking.

• How can I tell if my cheesecake is fully baked?

The edges should be set and firm while the center remains slightly jiggly. When gently shaken, the cheesecake should have a subtle wobble but not look liquid, indicating it’s perfectly cooked.

Why Greek Yogurt Cheesecake with Pomegranate Is Amazing

• Craft a Crowd-Pleasing Dessert: This Greek yogurt cheesecake offers a tangy twist on the classic, making it a standout dish that will impress guests with its sophisticated flavor profile.
• Master a Beginner-Friendly Baking Challenge: Even novice bakers can successfully create this cheesecake, with simple steps and straightforward techniques that guarantee a professional-looking result.
• Celebrate Versatile Entertaining Potential: Perfect for various occasions from elegant dinner parties to casual family gatherings, this dessert adapts beautifully to different settings and always delivers a wow factor.
• Elevate Healthy Indulgence: By incorporating Greek yogurt, this cheesecake provides a lighter alternative to traditional recipes, allowing you to enjoy a decadent treat with a nutritional boost.

Ingredients for Greek Yogurt Cheesecake with Syrup

• Graham Cracker Crumbs: Provides a classic, sweet base for the cheesecake.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients together.

• Cream Cheese: Creates a rich and creamy texture for the cheesecake.
• Sugar: Sweetens the filling.
• Greek Yogurt: Adds tanginess and a lighter texture to the traditional cheesecake.
• Vanilla Extract: Enhances the overall flavor profile.
• Lemon Zest: Provides a bright, citrusy note.
• Eggs: Bind the filling and help it set properly.
• All-Purpose Flour: Helps stabilize the cheesecake filling.

• Pomegranate Juice: Creates a vibrant, fruity sauce.
• Sugar: Sweetens the syrup.
• Cornstarch, Water: Thickens the syrup to desired consistency.

How to Make Greek Yogurt Cheesecake with Pomegranate

Step 1: Prepare The Buttery Crust Foundation

Warm the oven to a cozy 325F. Grab graham cracker crumbs, sugar, and melted butter.

Mix these ingredients until they transform into a sandy texture. Press the mixture firmly into a springform pan’s bottom, creating a solid base.

Bake for 8-10 minutes, then let it cool while preparing the creamy filling.

Step 2: Whip Up The Silky Cheesecake Mixture

Grab cream cheese and sugar, beating them together until smooth and luxurious.

Incorporate Greek yogurt, vanilla extract, and lemon zest, blending until completely combined. Gently add eggs one at a time, followed by flour.

Mix carefully to maintain a velvety consistency. Pour the filling over the cooled crust, smoothing the top with a gentle touch.

Step 3: Bake To Perfection

Position the springform pan on a baking sheet. Bake for 40-50 minutes until the edges set and the center remains slightly wobbly.

Turn off the oven, crack the door open, and let the cheesecake rest for an hour. This technique prevents unsightly cracks.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Create A Vibrant Pomegranate Syrup

• Pomegranate juice
• Sugar

Bring to a gentle boil, stirring until sugar dissolves completely.

For a thicker syrup, mix cornstarch and water, then stir into the boiling mixture. Simmer for 2-3 minutes until it reaches a desirable consistency.

Allow the syrup to cool entirely before using.

Step 5: Final Elegant Presentation

Carefully remove the cheesecake from the springform pan and place on a serving plate.

Drizzle the pomegranate syrup across the top, letting it beautifully cascade down the sides. Optionally, sprinkle fresh pomegranate arils for an extra burst of color and flavor.

Slice and serve this stunning dessert to delighted guests.

Helpful Tips for Greek Yogurt Cheesecake Success

• Mix graham cracker crumbs thoroughly with melted butter to ensure a compact, stable base that holds together perfectly when sliced.
• Bake in a water bath or let the cheesecake cool slowly in the oven with the door slightly open to minimize surface cracks and maintain a silky texture.
• Zest fresh lemon directly into the cheesecake mixture to add a bright, citrusy undertone that complements the rich, tangy Greek yogurt.
• Simmer pomegranate juice slowly and add cornstarch gradually to achieve the perfect sauce thickness without creating lumps or burning the mixture.

Creative Twists on Greek Yogurt Cheesecake

• Honey Lavender Swirl: Infuse the cheesecake filling with dried lavender and replace sugar with honey for a floral, aromatic version that brings Mediterranean elegance to the classic dessert.
• Pistachio Cardamom Crunch: Replace graham cracker crust with crushed pistachios and add ground cardamom to the filling for a Middle Eastern-inspired cheesecake with nutty, warm spice notes.
• Berry Compote Alternative: Swap pomegranate syrup with a mixed berry compote made from fresh strawberries, raspberries, and blueberries, creating a vibrant and tangy topping that complements the creamy cheesecake.

Greek Yogurt Cheesecake With Pomegranate Syrup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy Greek yogurt cheesecake with pomegranate syrup blends Mediterranean flavors into a luxurious dessert experience. Rich, tangy notes dance with sweet pomegranate essence, creating a dessert that transports you to sun-drenched Greek islands with each delightful bite.

---

Ingredients

Scale 1x2x3x

Cheesecake Ingredients:

Dairy:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (240 grams) plain Greek yogurt
• 1/3 cup (75 grams) unsalted butter, melted

Baking Essentials:

• 2 large eggs
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Dry Ingredients:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 2/3 cup (135 grams) granulated sugar

Pomegranate Syrup Ingredients:

• 1 cup (240 milliliters) pomegranate juice
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a buttery foundation by combining graham cracker crumbs, sugar, and melted butter into a sandy texture. Press firmly into a 9-inch springform pan, then bake at 325F for 8-10 minutes until lightly golden. Allow to cool completely.
2. Whip cream cheese and sugar until velvety smooth. Incorporate Greek yogurt, vanilla extract, and lemon zest, blending thoroughly. Gently fold in eggs one at a time, then sprinkle flour and mix until just combined. Avoid overmixing to maintain a silky consistency.
3. Transfer filling onto prepared crust, smoothing the surface with a spatula. Position pan on a baking sheet and bake at 325F for 40-50 minutes. The edges should appear set while the center maintains a subtle wobble.
4. Switch off the oven, leaving the door slightly ajar. Let cheesecake rest inside for 60 minutes to prevent surface cracking. Refrigerate for minimum 4 hours or overnight to achieve optimal texture.
5. Create pomegranate syrup by simmering juice and sugar over medium heat until sugar dissolves. For enhanced thickness, whisk cornstarch with water and incorporate into the mixture. Simmer 2-3 minutes until desired consistency develops.
6. Carefully release cheesecake from springform pan and plate. Generously drizzle cooled pomegranate syrup across the surface, allowing elegant cascades. Optional: scatter fresh pomegranate seeds for vibrant presentation. Slice and indulge.

Notes

• Prevent cracking by using room temperature ingredients, which blend more smoothly and reduce the chance of surface splits during baking.
• Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even, gentle heating and a silky texture.
• Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version of the dessert.
• Reduce sugar content by using monk fruit sweetener or stevia, maintaining the creamy richness while making the cheesecake more diabetic-friendly.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 8
• Calories: 293 kcal
• Sugar: 21 g
• Sodium: 170 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 70 mg