An easy way to make nougat cheesecake for Christmas
The nougat cheesecake is a delicious dessert and the perfect option for those who want to try an easy dish for Christmas Eve dinner. Best of all, it is not necessary to use an oven for its preparation.
Next, we will explain how to make it in a simple way, and we offer you some additional recommendations and tips so that the cheesecake is perfect.
Nougat cheesecake ingredients
For the base
220 grams of Maria cookies
100 grams of butter
1 tablespoon cocoa
1/2 teaspoon cinnamon
For the nougat
15 grams of unflavored powdered gelatin or gelatin
70 milliliters of Water
400 grams of Jijona nougat (chopped)
300 milliliters of whole or semi-skimmed milk
300 milliliters of Cream to whip with cold 35% MG
300 grams of cream cheese
80 grams of normal white sugar
For the chocolate ganache (optional)
100 grams of dark chocolate
50 milliliters of whipping cream (whipping cream) with 35% fat
25 grams of unsalted butter (at room temperature).
For decoration
160 grams of whipped cream + 40 grams of cheese + 40 grams of powdered sugar
Golden and silver pearls
Gingerbread cookies (with golden dust)
Fondant decorations
Raspberries
Steps to make the nougat cheesecake
Note: We will divide the process into several parts to make it easier to explain.
Elaboration of the base
Put the cookies in the food processor or crusher and crush them until they are completely powdered.
Place the crushed cookies in a bowl and add the cocoa powder, followed by the ground cinnamon. However, it is best to sift the cocoa and cinnamon before adding them.
Mix the crushed cookies, cocoa and cinnamon with the help of a paddle.
Melt the butter in the microwave or on the stove and then pour it over the crushed cookies and then mix well until a homogeneous color is obtained or until you press and feel that the cookies are pressed.
Place the cookies in a mold, preferably removable. Flatten the base with the help of a spatula or pastry tongue.
Clean the walls of the mold and reserve the base in the refrigerator.
Making the cheesecake filling
Place the gelatin in a small bowl and pour in a little water. Stir a little to integrate and let it rest for 5 minutes.
In a separate bowl, pour the cold cream cheese and the cold whipping cream. Then, beat with the mixer on medium speed for two minutes or until everything is well combined.
Add the sugar and continue beating at the same speed for 20 seconds or until it is perfectly integrated. Set the mixture aside.
In a pot, place the chopped nougat and add the milk. Heat everything over low heat to melt the nougat. After a few minutes most of the nougat should melt.
While there are still very small pieces, remove the pot from the heat so as not to continue evaporating the liquid.
Place the melted nougat in a glass and beat with a hand mixer until you get a very fine texture.
Once the gelatin has absorbed all the water, microwave it for 10 seconds to completely melt it.
Pour the melted gelatin into the nougat and milk mixture and mix.
Pour the mixture of the melted nougat with milk over the cream and mix everything well until completely integrated.
Beat with the help of the electric stirrers to ensure that the mixture is homogeneous and without lumps.
Pour over the cookie base and smooth the surface a little with the help of a spatula.
Refrigerate for at least 4 hours or until you notice that the cream has set.
Preparation of ganache for decoration
Pour the cream over the chocolate and melt everything in the microwave in 20-second intervals, stirring at each interval.
Once the chocolate has melted, add the butter at room temperature.
Mix everything until you get a firm and shiny ganache.
Cover the ganache with clear plastic wrap, so that the paper touches the ganache. Let it sit until it cools down to room temperature.
Preparation of the whipped cream to decorate
Place the cold cream cheese and the cold whipping cream in a bowl.
Beat everything at medium speed for a couple of minutes or until the cream is half whipped.
Add the powdered sugar, sifting, and beat again for another minute or until almost whipped.
Add the vanilla and continue beating on medium high speed until the cream has finished mounting.
Cheesecake decoration
Unmold the cake.
Place the ganache in a sleeve and decorate by dripping chocolate on the edges of the cake. Then cover the edges a bit more and continue to cover the entire surface, smoothing when finished.
Make peaks or rosettes with the whipped cream in a pastry bag.
Top with golden and silver gingerbread cookies, raspberries and sugar pearls. The decoration will be to your liking.
Recommendations and tips for a nougat cheesecake
If you don't have a food processor or grinder, you can put the cookies in a bag and crush them with the help of a rolling pin, but keep in mind that it should be completely pulverized.
If you don't have a removable mold, line the base and walls of your mold with clear plastic wrap.
Take into account that you should not press too hard, otherwise the base will be too hard. Although yes, you do not press it properly, it will crumble every time you cut the cake.
You can substitute gelatin powder for neutral gelatin sheets. But, keep in mind that 10 grams of unflavored gelatin equals 6 sheets of neutral gelatin.
For a better finish, it is best to leave the cheesecake in the refrigerator overnight.
If you prefer to use this recipe in glasses or glasses, you should use half of the gelatin indicated in the ingredients.
To unmold the cake, pass a previously moistened spatula around the edges of the mold, to later remove the mold.
To decorate with the ganache, the ganache should be a little cold, but it should still be fluid.
Conclusions of the nougat cheesecake
The nougat cheesecake can be the perfect dessert to decorate your table at Christmas Eve dinner. This is because it has nougat, which is typical during the Christmas season in Spain and some European countries.
That is why we urge you to try to make this recipe at home and surprise your loved ones during Christmas dinner.