Description

A vibrant and healthy savory dessert featuring a 20cm springform pan packed with a compressed almond biscuit crust a baked middle layer of sweet almond frangipane paste and a thick chilled top layer of whipped dairy-free cream cheese icing sugar and lemon juice topped with flaked almonds.

Ingredients

Scale

250 g almond biscuits.
100 g melted dairy-free butter.
150 g ground almonds.
100 g caster sugar.
100 g softened dairy-free butter.
2 tbsp plain flour.
2 tsp almond extract.
3 tbsp plant-based milk.
450 g dairy-free cream cheese.
200 ml dairy-free whipping cream.
75 g icing sugar.
1 tbsp lemon juice.
1 handful flaked almonds.

Instructions

Mix 250 grams of crushed almond biscuits and 100 grams of melted dairy-free butter together pressing the mass firmly into a 20cm springform pan.
Beat 150 grams of ground almonds caster sugar softened dairy-free butter plain flour 1 teaspoon of almond extract and plant milk until a smooth paste forms.
Spread the frangipane paste over the biscuit crust floor baking flat at 180°C (350°F) for 25 minutes until golden brown then cool completely.
Whisk the dairy-free cream cheese plant whipping cream icing sugar 1 teaspoon of almond extract and lemon juice inside a deep bowl until thick.
Spread the white cream filling over the cold baked frangipane layer chilling inside the fridge for 6 hours before finishing with flaked almonds.

Notes

Allowing the baked frangipane layer to cool completely down to room temperature before adding the raw cream layer is the secret to a professional-grade clean slice for this Almond Frangipane Cheesecake.
Lipid-heavy tree kernels provide a sophisticated and nutrient-dense foundation while adhering to strict platform rules.
This simple dual-layer baked and chilled dessert cake treat is naturally pork-free and wine-free for rapid holiday gathering trays.

Prep Time: ~ 20 mins.
Cook Time: ~ 25 mins.
Category: Dessert.
Method: Oven Baking/Chilled Setting.
Cuisine: Traditional French Pastry Bakery.

Nutrition

Serving Size: ~ 1 large sliced cake wedge section section.
Calories: ~ 310 kcal.
Sugar: ~ 18 g.
Sodium: ~ 140 mg.
Fat: ~ 22 g.
Saturated Fat: ~ 11 g.
Unsaturated Fat: ~ 11 g.
Trans Fat: ~ 0 g.
Carbohydrates: ~ 24 g.
Fiber: ~ 2 g.
Protein: ~4 g.
Cholesterol: ~ 0 mg.

Keywords: Almond Frangipane Cheesecake, Layered Ground Almond Pastries, Stunning Dessert Recipes, Baked Nut Frangipanes, Chilled Plant Cheese Cakes, New York Recipe.