Description
Indulge in the creamy goodness of this Greek Yogurt Cheesecake with a delightful Pomegranate Syrup. This light and flavorful dessert is perfect for any occasion, from holiday gatherings to a simple weekend treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup plain Greek yogurt
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For the pomegranate syrup:
- 1 cup pomegranate juice
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F and grease a 9-inch springform pan.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake. Let cool.
- Make the filling: Beat cream cheese, add Greek yogurt, sugar, eggs, vanilla, lemon juice, and flour. Pour over crust.
- Bake the cheesecake: Bake until set, then cool and chill.
- Create the pomegranate syrup: Simmer pomegranate juice, sugar, and lemon juice until thick. Cool.
- Finish and serve: Drizzle cheesecake with syrup and top with pomegranate seeds.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- The cheesecake can be made up to 2 days in advance and kept chilled.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
