Recipe

Berry nougat cheesecake

This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.

Oct 31, 2006 1:00pm
  • 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
  • 1
    Line a 22cm springform tin with plastic wrap.
  • 2
    Process biscuits until fine. Add butter; process until combined. Stir in nougat. Press mixture over base of tin. Refrigerate 30 minutes.
  • 3
    Make 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.
  • 4
    Beat 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.
  • 5
    Blend or process remaining raspberries; strain. Serve cheesecake with berry coulis.

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