Steps for the nougat cheesecake

• The first step to make the nougat cheesecake is to prepare the cookie base. Melt the butter in a saucepan and let it cool. Finely chop the amaretti and biscuits in a mixer or chopper. Pour them into a bowl and add the melted butter, mixing to form a sort of sand. Line the base of a 20 cm springform pan with baking paper and place the biscuit and amaretti mixture on top. Level the base well with the back of a spoon and place in the fridge to set for about 20 minutes or in the freezer for 10 minutes.

  

• First, coarsely chop the nougat in the chopper.

  

• Separately, in a nice large bowl, add the mascarpone well chilled from the fridge, the fresh liquid cream well chilled together with the powdered sugar and whip for a few minutes with the help of electric whisks to obtain a frothy and full-bodied mixture. Add the rum, the chopped nougat, and a nice grating of grated orange zest, and gently mix with a spatula.

  

• Take the pan out of the fridge or freezer and pour the mixture. Level the surface well with the help of a spoon or a smooth cake spatula and put the cheesecake to set in the freezer for about 3 hours.

  

• Take the cake out of the freezer and release the circle or ring gently with the help of a hairdryer pass, remove the baking paper, and place the cake on a serving plate. Transfer the cheesecake to the refrigerator to acclimate for 1 hour and then decorate the surface with sprigs of currants and nougat cubes. Here it is ready to serve, the nougat cheesecake. I hope you like this latest recipe of mine, see you next time friends.

  
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