Double Layer Butterfly Pea Cheesecake

Nutrition values are AI-estimated based on ingredients.

• 65g graham cracker crumbs
• 18g granulated sugar
• 55g unsalted butter, melted
• 285g full-fat cream cheese, softened to room temperature
• 50g granulated sugar
• 4g lemon juice
• 2g vanilla extract
• 185g plain whole milk Greek yogurt
• 75g eggs (one large egg and one yolk)
• 4g (1 1/2 tsp) butterfly pea powder

1. 1Pour crushed graham crackers into a clear mixing bowl.
2. 2Add granulated sugar to the crushed crackers and mix thoroughly with a wooden spoon.
3. 3Pour melted butter into the mixture and combine with the wooden spoon until a moist, crumbly mixture forms.
4. 4Transfer the crumb mixture into a 6-inch springform pan, lined with parchment paper at the bottom, and press down firmly with hands to form an even crust layer.
5. 5Transfer cream cheese into a clear mixing bowl and use a hand mixer to beat it until smooth and creamy.
6. 6Add granulated sugar, vanilla extract, and Greek yogurt to the cream cheese, then beat again with the hand mixer until well combined and fluffy.
7. 7Add eggs (one whole egg and one yolk) and lemon juice to the mixture, then beat again until smooth and homogenous.
8. 8Scoop approximately half of the prepared cheesecake batter into a separate bowl, sprinkle butterfly pea powder into this portion, and use the hand mixer to incorporate it until the batter turns light lavender/periwinkle.
9. 9Wrap the bottom of the springform pan with the prepared crust with aluminum foil to prevent water from seeping in during the water bath.
10. 10Carefully pour the lavender-colored butterfly pea cheesecake batter over the crust in the springform pan, forming the first layer, then carefully spoon the remaining plain cheesecake batter over the lavender layer to create the second, creamy white layer.
11. 11Place the springform pan containing the cheesecake inside a larger, oven-safe pan, then carefully pour hot water into the larger pan, surrounding the springform pan, to create a water bath.
12. 12Place the assembled water bath and cheesecake into a preheated toaster oven for baking, using a wooden spoon to prop the oven door slightly ajar.
13. 13After baking, remove the cheesecake from the oven and allow it to cool, then gently release it from the springform pan.
14. 14Cut a slice of the cheesecake with a serrated knife, periodically wiping the knife clean, and place it onto a white plate.
15. 15Garnish the slice by dusting butterfly pea powder over its surface.

These instructions are our analysis of the original video. Watch on YouTube →