Christmas mood for the new sweet recipe which is the creamy nougat cheesecake prepared today in my kitchen.
I love nougat, which, like marron glacés, I rarely buy because I know I’ll eat it all quite quickly, but for this delightful and special-tasting dessert, I made an exception and I must say it is a cake that really deserves it!
I overbaked it a bit because the center was wobbling, but 50 minutes is too much; some outer edges are overcooked, alas!
THEREFORE, I suggest finishing baking at 35/40 minutes if you’ve set the thermostat to 400°F but always check, eh eh!
Here are more nougat recipes and other cheesecakes such as:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for CREAMY NOUGAT CHEESECAKE RECIPE
- 21 oz cream cheese
- 1 cups heavy cream
- 2 eggs
- 6 oz Nestlé sweetened condensed milk
- 1 tablespoon flour
- 6.3 oz nougat (chopped fairly finely)
- as needed cake release spray
Tools
#adv
- Baking release spray
- Baking
- Spatulas
- Mixers
- Choppers
- Knives
FOR THE PREPARATION OF THE CREAMY NOUGAT CHEESECAKE RECIPE
First, I preheat the oven to 400°F in static mode and move on to the actual recipe!
In a bowl or the stand mixer bowl, I put the cream cheese with the sweetened condensed milk and activate the hook to blend the ingredients well and form a cream.
I add the eggs one at a time then pour in the sifted flour and the liquid unwhipped heavy cream.
I activate the whisk (or electric beaters) and mix everything at medium speed, whipping all the ingredients evenly.
I then pour in the crumbled nougat using the chopper or a knife, and with a soft spatula, I fold everything to obtain a soft and not too sweet cream.
Personally, I tasted it, and for my taste, it seemed perfect, but if needed, add a little powdered sugar, always mixing the composition well.
I line the bottom and sides of the 22/24 cm round pan with removable bottom with parchment paper, spray cake release everywhere, and pour in the creamy nougat cheesecake mixture, leveling well with the soft spatula.
There’s nothing left but to bake and cook for about
5040 minutes or depending on the characteristics of our home oven.Perfectly cool the soft nougat cheesecake for 3/4 hours or overnight (optimal solution) and then keep it in the refrigerator.
About 30 minutes before serving, carefully place it on the serving plate, sprinkle with powdered sugar and… how many slices shall I cut, folks??????
Happy day and enjoy your meal! Annalisa
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I really like nougat, and with this ingredient, I also suggest this recipe:
NO-BAKE NOUGAT CREAM read → https://blog.giallozafferano.it/asilannablu/ricetta-crema-senza-cottura-al-torrone/
Recipe read and adapted on IG Annarecetasfaciles
