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
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