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Almond Croissant Cheesecake

A buttery almond biscuit base filled with a soft golden frangipane. Topped with a thick almond cream, flaked almonds, and a dusting of icing sugar, this cheesecake has everything you know and love about an almond croissant. 

Almond Croissant Cheesecake

The almond biscuit base in pressed into the bottom of a springform pan and then filled with a thick layer of buttery almond frangipane. Baked until golden, it’s then covered in the creamiest almond cheesecake before being left to set. Finished with a dusting of flaked almonds and icing sugar, this cheesecake is so simple to make plus it’s made without eggs or any dairy! 


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