This Creamy Nougat Cheesecake Is The Most Desired This Christmas. If you are looking for recipes with nougat, look no further, because this cheesecake and soft nougat from Jijona is the perfect dessert for Christmas. It's creamy, it's not complicated and it's a great way to sweeten the evening in good company.
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🛒 Ingredients (mold 20 cm / 7.8 in diameter):
Base:
🔸 175 g Lotus cookies (6.2 oz)
🔹 50 g unsalted butter (3 ½ tbsp)
Cream:
🔸 400 g cream cheese (2 cups)
🔹 100 g mascarpone cheese (½ cup)
🔸 4 eggs L
🔹 200 ml whipping cream or heavy cream (¾ cup + 2 tbsp)
🔸 250 g of soft Jijona nougat (8.9 oz)
🔹 7 g of cornstarch (½ tbsp)
🔸 100 g sugar (½ cup)
🔸 Toasted diced almonds and nougat pieces to decorate (optional)
🍳Directions:
1️⃣ Crush the cookies with your food processor. Put them in a bowl along with the melted butter (I melt it in the microwave in 30 second batches). Mix very well.
2️⃣ Pour the mixture into the springform pan, which you have to line with parchment paper on the base and sides. If it is unmoldable, like mine, cover the outside with aluminum foil, since we are going to bake the cake in a bain-marie and we do not want water to enter. Spread the cookies evenly and press with a glass or spatula until it is well compacted. Place in the refrigerator for 30 minutes.
3️⃣ In a saucepan, crumble the nougat with your fingers. Add the cream. Cook over low heat, breaking it up with a spatula or spoon. Set aside.
4️⃣ In a large bowl, add the cream cheese, mascarpone and sugar. Beat with the electric mixer (or by hand) just enough until everything is integrated, do not overbeat. Add the eggs one by one at room temperature. Pour the nougat cream, which will already be warm or cold. Mix again. Finally, add the cornstarch and beat again. At this point, I like to strain the batter to avoid possible lumps, reduce the bubbles and remove the almond pieces, as I prefer a smooth interior.
5️⃣ Pour the mixture over the cookie crust. Place the mold inside a larger pan and pour hot water halfway into it.
6️⃣ Bake in a bain-marie in a preheated oven at 160 ºC (320 ºF) for 45 minutes. Then, leave it in the closed oven for 1 hour to finish baking with the residual heat. Let it cool at room temperature and then in the refrigerator for at least 4 hours. Best overnight.
7️⃣ Before serving, remove the cake from the refrigerator half an hour before, it will be creamier. Decorate with some toasted almond cubes around and a few pieces of nougat in the center.
👌 Notes:
- If you have leftover cake, you can freeze individual portions in airtight tuppers.
- You can use the cookie you like the most, but keep in mind that if you use a less fatty cookie, such as Maria type, you will have to increase the amount of butter and use less quantity of cookie.