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If you're seeking a dessert that marries indulgence with a touch of health-consciousness, look no further than Creamy Greek Yogurt Cheesecake with Pomegranate Syrup. This delightful twist on the classic cheesecake uses Greek yogurt to create a luscious, creamy filling that is lighter yet just as satisfying as its traditional counterpart. The addition of pomegranate syrup not only elevates the flavor profile but also adds a vibrant splash of color that makes this dessert as stunning to look at as it is to eat.

Greek Yogurt Cheesecake with Pomegranate Syrup

Indulge in a slice of deliciousness with this Creamy Greek Yogurt Cheesecake topped with vibrant pomegranate syrup! This lighter cheesecake uses Greek yogurt for a creamy texture that's both satisfying and guilt-free. The sweet-tart flavor of pomegranate syrup adds a stunning visual and a delightful burst of flavor, making it a perfect dessert for any occasion. Discover the health benefits and easy step-by-step guide to create this impressive treat at home! #Cheesecake #HealthyDessert #GreekYogurt #Pomegranate #BakingJoy #DessertLovers
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon ground cinnamon

For the cheesecake filling:

2 cups Greek yogurt (full-fat)

1 cup cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 tablespoon cornstarch

Zest of 1 lemon

For the pomegranate syrup:

1 cup pomegranate juice

½ cup granulated sugar

1 tablespoon cornstarch

2 tablespoons water

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and ground cinnamon until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Allow to cool.

      Make the cheesecake filling:

        - In a large mixing bowl, combine Greek yogurt, softened cream cheese, and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined. Then add vanilla extract, lemon juice, cornstarch, and lemon zest. Mix until fully incorporated.

          Bake the cheesecake:

            - Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake will firm up as it cools. Turn the oven off, crack the door open, and let the cheesecake cool in the oven for about an hour.

              Prepare the pomegranate syrup:

                - In a small saucepan, combine pomegranate juice, sugar, cornstarch, and water. Stir well and place over medium heat. Bring to a gentle boil, stirring continuously until the mixture thickens, about 3-5 minutes. Remove from heat and let cool slightly.

                  Assemble the cheesecake:

                    - Once the cheesecake has cooled to room temperature, carefully remove it from the springform pan. Drizzle the pomegranate syrup on top just before serving or serve it on the side.

                      Serve:

                        - Slice the cheesecake, garnishing each slice with a drizzle of pomegranate syrup and some fresh pomegranate seeds if desired. Enjoy!

                          Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 10