Two Layer Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers similar tanginess with fewer calories.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can provide chocolate flavor at a lower cost.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly and lining the bottom with parchment paper.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and beat until well combined and fluffy.

Incorporate eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon juice until just combined.

In a separate bowl, mix graham cracker crumbs with melted butter and press into the bottom of the prepared pan.

Pour the cream cheese mixture over the crust and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Remove from the oven and let cool for 10 minutes.

In another bowl, mix sour cream, sugar, and vanilla extract for the top layer.

Spread the sour cream mixture over the cooled cheesecake layer.

Return to the oven and bake for an additional 10-15 minutes.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream, fruit, or chocolate shavings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens