Growing up, I remember my dear mother always telling fond memories of her grabbing a slice of this yogurt cheesecake she would get from a NYC bakery. And after years of trying to recreate it, we decided to go beyond a traditional recreation... this Layered Chocolate & Vanilla Yogurt Cheesecake is oh-so creamy, decadent, and a will most definitely be a showstopper this holiday season!
Double Layered Chocolate & Vanilla Cheesecake
Layered Chocolate & Vanilla Cheesecake
Easy Steps to Making a Cheesecake:
Make the pie crust.Usually takes a maximum of 10 minutes (baking included).
Blend together all cheesecake ingredients. Yep, that easy!
Bake until firm, but also still jell-o-like wobbly in the middle.
Let in cool for 1 hour in the oven. Of course, the key is to keep that oven door slightly cracked. My biggest tip is to fold up a thick kitchen towel to place in between the door hinges. This helps any harsh movements in the kitchen that could cause the door to slam shut.
Let it chill in the fridge overnight.I usually make this in the evening the day prior to when I want to serve it. Keeps life simple and mess-free on the day of eating it!
Enjoythis guilt-free cheesecake that's creamy goodness all around!
Double Layered Chocolate & Vanilla Cheesecake
Layered Chocolate & Vanilla Cheesecake
Now, it's time to grab our aprons and begin baking deliciousness!
In a bowl, mix together the crushed graham cracker crumbs, cocoa powder, brown sugar, and yogurt. Then, press it firmly into a 9" cheesecake pan. Bake in the oven for 5-8 minutes.
Cheesecake Layers:
Reduce oven temperature to 325F.
In a food processor or blender, combine all ingredients, EXCEPT the chocolate, to blend on high until smooth and creamy.
Split the batter into two bowls. In one bowl, use a spatula to fold in the melted chocolate, as well as an additional one tablespoon flour.
Pour the chocolate layer into the prepared cheesecake pan, then even out the layer with a spatula. In a swirl-like motion, slowly pour the vanilla layer on top.
Bake for 45-55 minutes, or until the middle has just set. (The middle should be slightly jiggly like jell-o, but also look firm.)
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, cover and transfer to the fridge to chill overnight (or at least 8 hours).
Optional: Serve with poached pears dipped in chocolate or fresh berries. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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