Baked Nougat Cheesecake

Baked Nougat Cheesecake / Kate Martens (p)

 Jackie Cameron
Finding an exceptional baked-cheesecake recipe has taken me a number of years. Made with Wedgewood’s biscuits as a base, and incorporating nougat, makes a delicious tea option.
— Jackie Cameron

Baked Nougat Cheesecake

(22cm cake)

Biscuit Base:

Ingredients:

  • 150gr “Wedgewood” ANGELS Nougat Biscuits
  • 60gr Salted Butter, melted

Method:

  1. Line and grease a cake tin very well.
  2. Place the biscuits and the melted butter in a liquidiser and pulverise until semi – fine.
  3. Evenly spread the biscuit mixture over the base, place into the fridge to firm up, while making the filling.

Cheesecake Filling:

Ingredients:

  • 300ml Cream
  • 250gr Plain, Smooth Cream Cheese
  • 250gr Philadelphia Cream Cheese
  • 30ml (10gr) Corn Flour
  • 75gr Castor Sugar
  • 3 Whole Eggs
  • 2 X 110gr Nougat, cut into chunks

Method:

  1. Place the cream, both cream cheese, corn flour and sugar into a food processor and mix until well combined and creamy.
  2. Add the eggs one at a time, processing after each addition.
  3. Fold in the nougat chunks. Pour the mixture into the prepared cake tin. Cover the base and sides of the cake tin with a sheet of tin foil. Bake in a bain marie (a bain marie is placing the cake tin into a deep tray, filled with warm water, till half way up the tin, place a cloth on the bottom of the tray to prevent the cake tin from moving around on the tray. Bake at 150⁰C for 1 hour.
  4. Remove the cake from the bain marie and place into the fridge to cool down and firm up, if possible overnight.
  5. Decorate with extra chunks of nougat, sifted icing sugar and fresh flowers.