Description
A lighter and refreshing take on traditional cheesecake, featuring creamy Greek yogurt and a vibrant pomegranate syrup.
Ingredients
Scale
- 2 cups Greek Yogurt
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup pomegranate syrup
Instructions
- Preheat your oven to 350°F (175°C). Combine crushed graham crackers with melted butter and press it into the bottom of a springform pan. Bake for about 10 minutes and let it cool.
- In a mixing bowl, combine Greek yogurt, cream cheese, sugar, eggs, and vanilla extract. Beat until creamy and smooth.
- Pour the mixture over the cooled crust and spread it evenly. Bake for about 30 minutes or until set, with the center slightly wobbly.
- Allow the cheesecake to cool at room temperature, then refrigerate it for at least three hours (overnight is even better).
- Drizzle pomegranate syrup over the top right before serving and optionally sprinkle pomegranate seeds.
Notes
For best results, use room temperature ingredients and avoid overmixing. This cheesecake can be made in advance and lasts for about five days in the fridge.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 80mg