Description
Creamy Greek yogurt cheesecake with pomegranate syrup offers a delightful Mediterranean twist on classic desserts. Silky smooth texture and tangy notes dance together, inviting you to savor each luxurious bite of this elegant treat.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) plain Greek yogurt
- 2 large eggs
Crust:
- 1.5 cups (180 grams) graham cracker crumbs
- 1/3 cup (76 grams) unsalted butter, melted
Pomegranate Syrup:
- 1 cup (240 milliliters) pomegranate juice
Secondary Ingredients:
- 2/3 cup (133 grams) granulated sugar (for filling)
- 1/4 cup (50 grams) granulated sugar (for crust)
- 1/3 cup (67 grams) granulated sugar (for syrup)
Flavor and Thickening Agents:
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Craft a graham cracker foundation by blending crumbs with butter and sugar until it mimics damp sand-like texture.
- Press the crust mixture compactly into a 9-inch springform pan, then bake at 325F for 8-10 minutes until lightly golden.
- In a spacious mixing bowl, whip cream cheese and sugar until silky smooth, ensuring no lumps remain.
- Incorporate Greek yogurt, vanilla extract, and lemon zest into the cream cheese mixture, stirring until thoroughly integrated.
- Gently fold eggs into the mixture one at a time, followed by a light dusting of flour, maintaining a delicate mixing technique.
- Carefully pour the velvety filling over the cooled crust, using a spatula to create an even, glossy surface.
- Position the springform pan on a baking sheet and bake for 40-50 minutes, watching for set edges and a slightly trembling center.
- Switch off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool for one hour, preventing potential surface cracks.
- Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor melding.
- Prepare the pomegranate syrup by simmering juice and sugar in a small saucepan, stirring until sugar completely dissolves.
- Optional: Thicken the syrup by whisking cornstarch with water and incorporating into the boiling mixture, cooking for 2-3 minutes.
- Allow the syrup to cool completely before application.
- Carefully release the cheesecake from the springform pan and transfer to a serving plate.
- Artfully drizzle the pomegranate syrup across the cheesecake’s surface, allowing it to elegantly cascade down the sides.
- Embellish with fresh pomegranate arils if desired, then slice and serve this luxurious dessert.
Notes
- Gently fold ingredients to maintain a smooth, crack-free cheesecake surface and preserve the delicate texture.
- Ensure cream cheese and eggs are at room temperature for seamless blending and ultra-silky filling.
- Replace graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Swap lemon zest with orange zest or add a hint of cardamom for a unique twist on the classic recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 293 kcal
- Sugar: 19 g
- Sodium: 155 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 63 mg