Greek Yogurt Cheesecake with Pomegranate Syrup
Greek Yogurt Cheesecake with Pomegranate Syrup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Coat bottom and sides of pan with nonstick spray.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCoat bottom and sides of pan with nonstick spray.
Line bottom with a parchment-paper round.
Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well).
Chill until firm, at least 1 hour or up to 1 day.
Place gelatin and 1 1/2 tablespoons cold water in a heatproof bowl.
Let stand until softened, 5-10 minutes.
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
Pour water to a depth of 1/2" into a small skillet over medium heat.
Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes.
Remove bowl from skillet.
With processor running, drizzle gelatin into cream cheese mixture; mix until well blended.
Pour into prepared crust.
Tap pan firmly on the counter to break up any big air bubbles.
Cover tightly with plastic wrap and chill for at least 6 hours before serving.
DO AHEAD: Cheesecake can be made 2 days ahead.
Keep chilled.
Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes.
DO AHEAD: Pomegranate syrup can be made 5 days ahead.
Cover; chill.
Rewarm slightly before serving.
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates.
Drizzle pomegranate syrup over and scatter pomegranate seeds around.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.