Berry nougat cheesecake
This delightful berry nougat cheesecake is a little slice of heaven! The perfect dessert or morning treat!
- 30 mins preparation
- Serves 4
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Ingredients
Berry nougat cheesecake
- 125 gram buttersnap biscuits
- 60 gram butter, melted
- 100 gram almon nougat, chopped finely
- 2 teaspoon powdered gelatine
- 2 tablespoon water
- 375 gram cream cheese, softened
- 1/4 cup (55g) caster (superfine) sugar
- 2 teaspoon lemon juice
- 300 millilitre pouring cream
- 300 gram frozen raspberries
Method
Berry nougat cheesecake
- 1Line a 22cm closed springform pan with plastic wrap.
- 2Process biscuits until fine. Add butter; process until combined. Stir in the nougat. Press mixture over base of pan; refrigerate 30 minutes.
- 3Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
- 4Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; beat in cream, then stir in the gelatine mixture.
- 5Sprinkle half the berries over base; spread with cream cheese mixture. Refrigerate overnight.
- 6Blend or process remaining berries; strain and discard seeds. Serve cheesecake accompanied with berry purée.
