There Nougat cheesecake is a spectacular and super delicious cake to prepare for a special occasion, and not just at Christmas! A dessert that immediately brings joy to the table thanks to its base of Amaretti biscuits, the filling al mascarpone cheese with chocolate nougats And wisps of whipped cream.
Ingrediants
- 200 g of macaroons
- 100 g of melted butter
- 250 g of mascarpone
- 200 g of fresh cheese
- 100 g of powdered sugar
FOR THE BASE:
FOR THE STUFFING:
- 160 g of nougat covered with chocolate
- 12 g of gelatin in sheets
- 2 tablespoons of almond liqueur
- 250 ml of fresh cream
- 80 g of nougat
TO DECORATE:
This Nougat cheesecake it’s a easy cake that you will always want to prepare but which, being very caloric, you will decide that it is better to show it off during special occasions, such as party lunches.
A cold cheesecake, very scenographic, which creatively and greedy brings to the table a symbol of Christmas, that is nougat. Although it can also be enjoyed in summer. Also worth trying in the Semifreddo with nougat and Bavarian nougat versions.
The recipe for this dessert is simple: what matters is respecting the resting times of the different preparations, so that the amaretti base, the mascarpone filling and the fresh cream decoration combine perfectly.
OTHER DELICIOUS RECIPES: Tiramisu Cheesecake; Toblerone cheesecake; Zebra cheesecake
How to prepare: Nougat cheesecake
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
2 min
- Resting place
- in the fridge
- Rest time
-
2h
- Portions
-
8
How to prepare: Nougat cheesecake
Start preparing the nougat cheesecake from the base. Collect the macaroons in the blender and pulverize them. Add the melted butter at room temperature and mix. Transfer to a 22 cm diameter springform pan lined with parchment paper. Level with the back of a spoon and place in the refrigerator while you dedicate yourself to the rest of the recipe.
For the filling: in a bowl, cream the mascarpone, fresh cheese and icing sugar with an electric mixer. Soak the gelatin in cold water for the time indicated on the package. Add the whipped cream and the finely chopped chocolate nougat with a mixer. Mix everything, mixing from bottom to top so as not to disassemble. Squeeze the jelly well and let it dissolve in the almond liqueur. Add it to the filling and mix until you get a homogeneous mixture.
Transfer the mixture obtained to the biscuit base and level. Place in the refrigerator to harden for at least 3 hours. When ready to serve, remove the ring by passing the blade of a knife along the edge and opening the zipper. Decorate the nougat cheesecake with whipped cream and coarsely chopped nougat.
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