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
  • Print


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


Berry nougat cheesecake
  • 1
    Line a 22cm closed springform pan with plastic wrap.
  • 2
    Process biscuits until fine. Add butter; process until combined. Stir in the nougat. Press mixture over base of pan; refrigerate 30 minutes.
  • 3
    Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
  • 4
    Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; beat in cream, then stir in the gelatine mixture.
  • 5
    Sprinkle half the berries over base; spread with cream cheese mixture. Refrigerate overnight.
  • 6
    Blend or process remaining berries; strain and discard seeds. Serve cheesecake accompanied with berry purée.

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