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Simple London Two-Tiered Cheesecake

Community Member
October 22, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Simple London Two-Tiered Cheesecake

Ingredients

for 8 servings

Base:

  • ½ packet cookies, or digestive biscuits
  • ½ cup butter (70 g)
  • ½ teaspoon almond extract

Cake:

  • 1 cup yoghurt (200 mL)
  • ½ cup sugar (150 g)
  • 2 lb cheese (900 g)
  • 3 tablespoons flour
  • 3 large eggs, and one egg yolk
  • ½ teaspoon vanilla extract

Nutrition Info

  • Calories 646
  • Fat 49g
  • Carbs 15g
  • Fiber 0g
  • Sugar 11g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°F. Then, to prepare the cheesecake base: Beat cookies into crumbs and place into a greaseproof lined cake tin.
  2. Pour in 70g (½ cup) melted butter and add in almond extract. Bake the base for 10 minutes, retrieve, and let cool.
  3. To prepare the cake, beat cream cheese, yogurt, flour, and sugar together till soft.
  4. Gradually stir in 3 large eggs and one egg yolk, keeping an eye on the consistency
  5. Add ½ tsp of vanilla extract to the above mixture and combine.
  6. Pour mixture into two tins, one medium and one small.
  7. Place tins into the top shelf of the oven for 45 minutes at 160 degrees°F and bake.
  8. Chill for half an hour in the fridge, then carefully remove both cakes from the tins and layer slowly.
  9. Slice and serve.

Ingredients

for 8 servings

Base:

  • ½ packet cookies, or digestive biscuits
  • ½ cup butter (70 g)
  • ½ teaspoon almond extract

Cake:

  • 1 cup yoghurt (200 mL)
  • ½ cup sugar (150 g)
  • 2 lb cheese (900 g)
  • 3 tablespoons flour
  • 3 large eggs, and one egg yolk
  • ½ teaspoon vanilla extract

Nutrition Info

  • Calories 646
  • Fat 49g
  • Carbs 15g
  • Fiber 0g
  • Sugar 11g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°F. Then, to prepare the cheesecake base: Beat cookies into crumbs and place into a greaseproof lined cake tin.
  2. Pour in 70g (½ cup) melted butter and add in almond extract. Bake the base for 10 minutes, retrieve, and let cool.
  3. To prepare the cake, beat cream cheese, yogurt, flour, and sugar together till soft.
  4. Gradually stir in 3 large eggs and one egg yolk, keeping an eye on the consistency
  5. Add ½ tsp of vanilla extract to the above mixture and combine.
  6. Pour mixture into two tins, one medium and one small.
  7. Place tins into the top shelf of the oven for 45 minutes at 160 degrees°F and bake.
  8. Chill for half an hour in the fridge, then carefully remove both cakes from the tins and layer slowly.
  9. Slice and serve.

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