Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. Use pomegranate juice that has been flash-pasteurized (such as Pom); fresh juice can turn brown when cooked.
Ingredients
Makes 8 to 10 servings
Crust:
Filling:
Pomegranate syrup and assembly:
Special Equipment
For crust:
Step 1
Coat 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.
For filling:
Step 2
Place gelatin and 1 1/2 tablespoons cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
Step 3
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
Step 4
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.
Step 5
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. Smooth top. 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.
For pomegranate syrup and assembly:
Step 6
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. Let cool. DO AHEAD:Pomegranate syrup can be made 5 days ahead. Cover; chill. Rewarm slightly before serving.
Step 7
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.
How would you rate Greek Yogurt Cheesecake with Pomegranate Syrup?
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Reviews (8)
Back to TopMade this successfully twice, but the third time the sauce was cooked too long, and the cheesecake did not set up well -- Might try again with sauce recipe suggested by a previous reviewer.
Anonymous
Rochester, MI
12/6/2022
Perfect as is.
smstacey
Canton, MI
12/27/2012
Great recipe, everyone loved this at our pre-Christmas dinner. I also made individual servings by using cupcake holders (be sure to use the sturdy ones) resting in muffin tins, which makes it easier for filling, chilling & storing until serving. I added lemon zest to the cheesecake filling to give it a more distinctive twist.
1epicurious1
Texas via Washington DC
12/23/2012
I made this cheesecake in a mini cheesecake pan and served it to 9 friends for lunch. The recipe makes 24 minis. It was fabulous and so was the pomegranate syrup. Everyone asked for the recipe. I froze the ones that were left--every bit as tasty!
Anonymous
New London, NH
12/6/2012
Wonderful finish to an otherwise traditional Thanksgiving dinner. I had to do the syrup again as I had let the first batch reduce too long until the sugar became inedible. Next time, I kept closer watch and didn't reduce as much as the recipe said in terms of final quantity (it was more like 1 cup instead of 1/2) but still made the cake exceptional. I just love pomegranate seeds, and they, too, were an important addition. I didn't expect a fully firm cheesecake. This may become our new Thanksgiving dessert of choice!
Anonymous
Madison, WI
11/25/2012
This was fantastic. Served it for a dessert at thanksgiving and everyone raved about it. Don't worry about finding flash pasteurized pomegranate juice. I used a box juice and added a drop of red food coloring.
Anonymous
11/24/2012
My family really enjoyed this cheesecake. In contrast to all the other desserts, pie and whipping cream, apple slices with ice cream, the tangy flavor was great. In fact my 11 year old niece asked if I would email her the recipe so she could make it at home! I can't really comment on the pomegranate sauce because I put it on to simmer while we ate and forgot about it. Needless to say, I had to soak the pan for quite a while... It was good with just the pomegranate seeds and some other berries. Would definitely make again.
Anonymous
Chicago, IL
11/24/2012
When I saw this I knew I had to make it. Using yogurt definitely changes the overall taste! The cheesecake itself isn't very firm, but it's still quite good. However, I did have a problem with the syrup, so when that failed, I just used the method I normally use for pomegranate sauce. I realize it isn't syrup, but it still tastes great and works every time. Here it is: Pomegranate Sauce: Start to finish: 18 min. 1 16oz bottle of Pomegranate Wonderful Juice; 1/4 cup packed brown sugar (I use dark); 1 tbls cornstarch. In a saucepan bring juice to a boil. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12min). Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 min more. Transfer to bowl; cover with plastic wrap. Cool to room temperature. (Store, covered, in refrigerator until serving). To serve, spread evenly over cheesecake and top with pomegranate seeds. Each Serving: 33 cal, 3 mg sodium, 8g carb. DV: 5% vit C, 1% iron. I enjoyed this cheesecake and would make it again.
nachtlichschrecken
Charleston, SC
11/23/2012
This cheesecake didn't firm up nicely at all. The family thought it was to tart. The sauce didn't come out right either ... a disappointment all around.
ewblack
11/22/2012
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