Berry nougat cheesecake
This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.
- 30 mins preparation
- Serves 10
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Ingredients
Berry nougat cheesecake
- 125 gram butternut snap biscuits
- 60 gram butter, melted
- 100 gram almond nougat, finely chopped
- 300 gram frozen raspberries
Filling
- 2 teaspoon gelatine
- 2 tablespoon water
- 375 gram cream cheese, softened
- 1/4 cup (55g) caster sugar
- 2 teaspoon lemon juice
- 300 millilitre cream
Method
Berry nougat cheesecake
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1Line a 22cm springform tin with plastic wrap.
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2Process biscuits until fine. Add butter; process until combined. Stir in nougat. Press mixture over base of tin. Refrigerate 30 minutes.
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3Make filling by sprinkling gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
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4Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture. Sprinkle half the raspberries over base; spread with filling. Refrigerate overnight.
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5Blend or process remaining raspberries; strain. Serve cheesecake with berry coulis.
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