Greek Yogurt Cheesecake with Pomegranate Syrup

Indulge in a lighter take on a classic dessert with this Heavenly Greek Yogurt Cheesecake topped with vibrant pomegranate syrup. This delicious cheesecake combines the rich creaminess of Greek yogurt with a sweet-tart pomegranate drizzle, making it a feast for both the palate and the eyes. Perfect for special occasions or a guilt-free treat, this recipe is packed with flavor and health benefits. Try it today! #GreekYogurt #Cheesecake #HealthyDessert #Pomegranate #BakingRecipes #GuiltFreeIndulgence #DessertLovers

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon cinnamon

For the cheesecake filling:

2 cups Greek yogurt (plain, full-fat preferred)

1 cup cream cheese, softened

¾ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 tablespoon lemon zest

2 tablespoons all-purpose flour

For the pomegranate syrup:

1 cup pomegranate juice (fresh or bottled)

½ cup granulated sugar

1 tablespoon lemon juice

Pomegranate seeds, for garnish

Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the mixture resembles wet sand.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while preparing the filling.

Make the cheesecake filling:

- In a large mixing bowl, combine the Greek yogurt, cream cheese, and sugar. Beat with an electric mixer on medium speed until smooth and creamy.

- Add in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and flour. Mix until just combined, being careful not to overmix.

Bake the cheesecake:

- Pour the cheesecake filling over the pre-baked crust in the springform pan.

- Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

Make the pomegranate syrup:

- In a small saucepan, combine pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat.

- Reduce the heat to low and let it simmer for 10-15 minutes, or until the syrup thickens. Remove from heat and let it cool.

Chill and serve:

- Once the cheesecake is cooled to room temperature, refrigerate it for at least 4 hours or overnight.

- When ready to serve, carefully remove the sides of the springform pan. Drizzle the cheesecake generously with pomegranate syrup and top with fresh pomegranate seeds.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 10