Nougat Cheesecake Recipe
Category: Desserts
Servings: 10
Nougat Cheesecake is a rich and decadent dessert that combines the creamy texture of cheese with the sweetness of nougat and a crunchy biscuit base. Perfect for special occasions or when you simply want to indulge in something irresistible, this cheesecake will impress with its luxurious flavors. The preparation may require a little patience, but the results are certainly worth it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 200g |
| Butter (melted) | 100g |
| Cream cheese | 250g |
| White nougat | 250g |
| Fresh liquid cream | 300g |
| Dark chocolate chips | 80g |
| Gelatin sheets | 12g |
Instructions
Step 1: Preparing the Biscuit Base
- Begin by preparing the cheesecake base. Place the digestive biscuits in a food processor and pulse until they are finely crushed.
- Transfer the crushed biscuits to a mixing bowl. Add the melted butter and mix well until the crumbs are evenly coated and the mixture holds together when pressed.
- Line a 22 cm (8.5-inch) springform pan with parchment paper, then press the biscuit mixture into the base, spreading it out evenly. Use the back of a spoon to compact it tightly.
- Refrigerate the base for 30 minutes to set, or alternatively, place it in the freezer for 10 minutes to speed up the process.
Step 2: Preparing the Nougat Cream
- Soak the gelatin sheets in cold water for 10 minutes to soften. Once softened, squeeze out the excess water and dissolve the gelatin in 30 ml of the liquid cream, which you’ve heated gently.
- In a separate mixing bowl, soften the cream cheese with a wooden spoon until it becomes smooth and creamy.
- Cut the nougat into small pieces using a knife or pulse it in a food processor. For a more textured effect, freeze the nougat overnight before chopping it. Set aside a few larger pieces for decoration later.
- Add the chopped nougat to the softened cream cheese and stir gently with a spatula, using a folding motion to combine without deflating the mixture.
- Next, add the chocolate chips and fold them into the cream cheese mixture.
Step 3: Assembling the Cheesecake
- Carefully add the gelatin mixture to the cream cheese and nougat mixture, stirring gently to incorporate it evenly.
- Pour the cheesecake filling onto the prepared biscuit base, smoothing the surface with the back of a spoon to create an even layer.
- Place the cheesecake in the refrigerator for at least 3 hours to allow it to set and firm up.
Step 4: Final Touches and Serving
- After the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving platter.
- Decorate the top with the reserved pieces of nougat, placing them in the center for an elegant presentation.
- Your Nougat Cheesecake is now ready to be enjoyed!
Tips for a Perfect Nougat Cheesecake
- Gelatin Tips: Make sure to soak the gelatin sheets properly to ensure that they dissolve smoothly into the cream mixture without any lumps.
- Nougat Handling: Freezing the nougat before chopping it ensures that it doesn’t turn into a sticky mess, making it easier to handle and incorporate into the cheesecake.
- Chill Time: For the best texture and flavor, allow the cheesecake to chill for the full 3 hours (or even longer if you have time). This ensures the flavors meld together beautifully.
- Serving Suggestions: This cheesecake pairs wonderfully with a fresh berry compote or a drizzle of caramel sauce for an added touch of sweetness.
This Nougat Cheesecake combines the luxurious creaminess of cream cheese with the nutty, sweet crunch of nougat, all set on a buttery biscuit base. It’s a dessert that promises to delight the senses and make any occasion feel extra special.
