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
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
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.
Flour helps stabilize the cheesecake, preventing cracks and providing a more uniform structure by binding the ingredients together and controlling moisture during baking.
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
Ingredients for Greek Yogurt Cheesecake with Syrup
For the Crust:For the Cheesecake Filling:For the Pomegranate Syrup: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
In a small saucepan, combine: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
Creative Twists on Greek Yogurt Cheesecake
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Greek Yogurt Cheesecake With Pomegranate Syrup Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 1x
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.