The chocolate swirl cheesecake bars are the kind of dessert that bring happy tears - artful spirals of rich, dark chocolate tango with tangy, creamy cheese layers on a crumbly, chocolate base.
175gmsRaw sugarYou can use regular white sugar too
3Eggs, at room temperature
2tspVanilla extract
90gmsPlain Greek yogurt, room temperature
45gmsAll-purpose flour
100gmsDark chocolate (70%), melted and cooled
Instructions
Cheesecake Crust
Preheat your oven to 180C.
Combine the melted butter, crushed cookies, and cocoa powder in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes at 180C. Remove from the oven.Lower the oven temperature to 160C while you prepare the filling.
Cheesecake Filling
Beat cream cheese and raw sugar in a large bowl with an electric mixer.
Add the eggs, one at a time.
Mix in the vanilla extract.
Beat in Greek yogurt and all-purpose flour. Whisk well until smooth.
Divide the batter equally into 2 bowls. Add the melted, cooled chocolate to one bowl.
Pour the two batters alternatingly, ending with chocolate batter.
Run a knife through the batter to create swirls.
Carefully place in the oven and bake at 160C for 50 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, and cut it into 16 squares. Serve cold. Enjoy!