Unleash Your Culinary Creativity with a Tasty London Two-Layer Cheesecake
Satisfy 8 Sweet Tooths
Equal Measures:
- 200g Cracker or digestive biscuits
- 140g Butter (70g melted)
- 1/2 teaspoon Almond extract
First Layer:
- 1 cup Greek yogurt (200ml)
- 150g Sugar
- 900g Cheese
- 3 tbsp Flour
- 3 Large Eggs, 1 Yolk
- 1/2 teaspoon Vanilla extract
Prep Time
- Set your oven to 150°C (300°F) and line your cheesecake pan with parchment paper.
- Crush your biscuits and mix them with melted butter and almond extract. Bake for 10 minutes at 180°C (350°F), then let it cool.
- Blend the Greek yogurt, sugar, cheese, flour, and vanilla extract until a loose mixture forms. Gradually add the eggs and yolk.
- Divide the mixture into two containers: one medium-sized and one small.
- Place the pan on the oven's top rack and bake for 45 minutes at 135°C (275°F).
- Allow the cakes to cool for half an hour and stack them layer by layer.
- Slice and serve.
Exploring Alternatives
Digestive biscuits may be hard to find in some parts of the world. If that's the case, consider these tasty replacements to create an equally delectable crumbly base:
- McVitie’s Digestive Biscuits: Use 200g (7 oz) of crushed biscuits. They have low fat and are an excellent alternative to Graham crackers.
- Petit Beurre Cookies: These are similar to McVitie’s Digestive Biscuits. A traditional French butter cookie tinier in size but higher in fat than Graham crackers.
- Leibniz Butterkeks: A German alternative offering a comparable texture to Petit Beurre cookies.
- Belgian Biscoff (Speculoos): If you fancy a switch, this one's for you! Use the equivalent amount of McVitie’s Digestive Biscuits.
- Graham Crackers: Though not as popular in Europe, they can work as solid substitutes if accessible. Use 200g (7 oz) of crushed crackers.
Crush your chosen biscuit type, mix with melted butter, and follow the same baking process to create an alternative crust for your cheesecake. Adjust the butter quantity to achieve the right crust consistency.
