Simple London Two Tiered Cheesecake
Simple London Two Tiered Cheesecake

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simple london two tiered cheesecake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Yes you can make a two-tiered chocolate cheesecake as a wedding cake! Super rich, decadent, and oh so pretty! I leave you with the ultimate in decadence - a two-tiered chocolate cheesecake covered in caramel topping, shredded coconut, and white chocolate cigarettes.

Simple London Two Tiered Cheesecake is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Simple London Two Tiered Cheesecake is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have simple london two tiered cheesecake using 9 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Simple London Two Tiered Cheesecake:
  1. Make ready Half a pack of cookies
  2. Take 70 g butter
  3. Get Half a teaspoon of almond extract
  4. Get 200 ml of thick Natural Yoghurt
  5. Take 150 g sugar
  6. Take 900 g soft cheese
  7. Take 3 table spoons of flour
  8. Make ready 3 large eggs and one egg yolk
  9. Prepare Half a teaspoon of vanilla extract

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Steps to make Simple London Two Tiered Cheesecake:
  1. Base - - 1. 1 half a pack of cookies - - 2. beat the cookies into crumbs and place into a grease proof lined cake tin - - 3. Pour in 70g melted butter - - 4. Add in half a tea spoon of almond extract - - 5. place tin into a pre heated oven for 10 minutes at 180 degrees - - Cake - - 6. 200ml of yoghurt - - 7. 150g of sugar - - 8. 900g cream cheese - - 9. 3 table spoons of flour - - 10. beat the cream cheese yoghurt flower and sugar together till soft
    1. gradually stir in 3 large eggs and one egg yolk keeping an eye on the consistency - - 12. add half a teaspoon of vanilla extract - - 13. pour the mixture into the two tins, one medium and one small - - 14. Place tins into the top shelf of the oven for 45 minutes at 160 degrees - - 15. Place tins into fridge for half an hour to chill - - 16. Carefully remove both cakes from the tin and place the small cake on top of the large one

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