Name: Berry nougat cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 125 gram butternut snap biscuits; 60 gram butter, melted; 100 gram almond nougat, finely chopped; 300 gram frozen raspberries; Filling; 2 teaspoon gelatine; 2 tablespoon water; 375 gram cream cheese, softened; 1/4 cup (55g) caster sugar; 2 teaspoon lemon juice; 300 millilitre cream

Berry nougat cheesecake

This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.

Ingredients

125 gram butternut snap biscuits

60 gram butter, melted

100 gram almond nougat, finely chopped

300 gram frozen raspberries

Filling

2 teaspoon gelatine

2 tablespoon water

375 gram cream cheese, softened

1/4 cup (55g) caster sugar

2 teaspoon lemon juice

300 millilitre cream

Method

1.Line a 22cm springform tin with plastic wrap.

2.Process biscuits until fine. Add butter; process until combined. Stir in nougat. Press mixture over base of tin. Refrigerate 30 minutes.

3.Make filling by sprinkling gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

4.Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture. Sprinkle half the raspberries over base; spread with filling. Refrigerate overnight.

5.Blend or process remaining raspberries; strain. Serve cheesecake with berry coulis.

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Ingredients

Method

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