Almond Frangipane Cheesecake Squares (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup smashed biscoff cookies (regular graham crackers work too)
02 -
1/4 cup melted salted butter
03 -
1 tbsp confectioners' sugar
→ Nutty Almond Layer
04 -
5 tbsp soft salted butter
05 -
1 egg
06 -
1 cup ground almond flour
07 -
1/2 cup white sugar
08 -
2 tsp almond flavoring
09 -
1 tsp vanilla flavoring
10 -
1/4 tsp salt
→ Creamy Vanilla Layer
11 -
1 block (8oz) softened cream cheese
12 -
1/4 cup room temp greek yogurt
13 -
1/2 cup white sugar
14 -
2 tsp vanilla bean paste or regular vanilla
15 -
1 egg, not cold
16 -
Small amount of salt
→ Firm Whipped Topping
17 -
1 cup cold heavy cream
18 -
4oz cream cheese
19 -
2 tsp vanilla flavoring
20 -
Small amount of salt
21 -
2 tbsp confectioners' sugar
# Instructions:
01 -
Get your oven hot at 175°C (350°F). Put parchment in a loaf tin (8.5x4.5" or 9x5"). Mix crushed cookies with melted butter and sweet powder until wet throughout. Push down hard into the tin bottom and a bit up the sides. Bake 7-8 mins, then let cool while making the fillings. Turn oven down to 165°C (325°F).
02 -
Mix soft butter, egg, ground almonds, sugar, both flavorings, and salt in a bowl until it's all smooth and blended well. Put aside for now.
03 -
Beat your cream cheese in a big bowl till very smooth. Add in sugar, vanilla, and salt, keep beating till mixed. Stir in yogurt until it's smooth. Add egg and mix just enough to blend, don't go overboard.
04 -
Put the almond mix flat on the cooled base. Pour cheese mix on top and smooth it out. Set the loaf tin in a bigger dish (9x13") and pour hot water halfway up the sides. Bake at 165°C (325°F) for 35-40 mins until edges look firm but middle still wobbles a bit.
05 -
Let it sit in the water for a bit after baking. Then take it out and cool it all the way on a rack. Put in fridge at least 4 hours, but overnight's better for it to set right.
06 -
When ready to eat, make the topping by beating cheese, sweet powder, and vanilla till smooth. Pour in cold cream and whip till thick and puffy. Spread on your cold dessert and sprinkle with sliced almonds and a bit of sweet powder if you want.
# Notes:
01 -
Your cheesecake will come out smoother if all dairy stuff isn't cold when you mix it.
02 -
Using water around the pan while baking stops cracks by keeping the heat gentle.