Nougat Cheesecake
Preparation Time: 20 minutes
Cooking Time: 2 hours
CHEF’S TIP: Graham crackers can be substituted for the tennis biscuits. The cheesecake can be made 1 day before serving.
Serves 8
INGREDIENTS
- 150g (5.5 oz) tennis biscuits
- 45ml (4 tbs) unsalted butter, melted
- 60ml (¼ cup) sugar
- FILLING
- 750ml (3 cups) full cream, cream cheese
- 250ml (1 cup) crème fraîche
- 5 ml (1 tsp) vanilla essence
- 60ml (¼ cup) flour
- 250ml (1 cup) castor sugar
- 4 eggs
- 2 yolks
- 30ml (2 tbs) lemon juice
- 160g (5.5 oz) Sally Williams Nougat
- TOPPING
- 250ml (1 cup) crème fraîche
- 125ml (½ cup) cream cheese
- 45ml (3 tbs) castor sugar
METHOD
- Preheat oven to 180°C.
- Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm (10 inch) springform tin. Bake until golden brown.
- Remove from oven and cool.
- For the Filling
- Lower the oven temperature to 140°C.
- Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
- Bake for 1 hour. Then turn oven off and leave in the oven for another hour.
- Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for cake to be creamy.
- For the Topping
- Whisk all ingredients together and spread on top of cake just before serving. Decorate with remaining pieces of nougat. Release from springform tin and place on a platter.