Nougat cheesecake

Name: Nougat cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Digestive biscuits 7 oz; Butter 7 tbsp; Fresh cheese spreadable 1 cup; White nougat 9 oz; Fresh liquid cream 1 ¼ cup; Dark chocolate chips 2.75 oz; Gelatin in sheets 0.4 oz

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470

Calories per serving

Energy Kcal 470
Carbohydrates g 35.7
of which sugars g 24.8
Protein g 7.4
Fats g 33.1
of which saturated fat g 16.09
Fiber g 0.7
Cholesterol mg 85
Sodium mg 147

Difficulty: Easy
Prep time: 30 min
Serving: 10
Cost: Low
Note plus approximately 3 hours for the cake to set in the refrigerator

PRESENTATION

Cheesecake al torrone is a seriously tasty nougat cheesecake you’ll spot in Italian homes, especially after the holidays. Why? Because there’s usually lots of leftover torrone. In regions like Lombardy and Piedmont, people get, well, super creative with this almond nougat, turning it into something special. And you know what? This Italian cheesecake recipe is just the ticket. You don’t even have to bake it! Just mix up some crushed digestive biscuits with butter for a crispy base. Then, pile on this luscious layer of creamy cheese and whipped cream mixed with crunchy torrone bits. Honestly, the best part? It’s a no-fuss, no-bake cheesecake. Just pop it in the fridge until it sets. Really simple, right?

What makes this torrone cheesecake really, really stand out is the awesome mix of textures and flavors. The soft creaminess of the cheese blend contrasts beautifully with the sweet crunch of the nougat. And those little caramel swirls on top? They add a touch of elegance without much effort—pretty much. Some folks go for mascarpone for an authentic mascarpone cheesecake vibe. Plus, you might see extra nougat crumbles or caramel drizzle, especially if you're serving it as a festive holiday dessert. It’s different from classic American cheesecakes because this Italian version stays light and golden. Perfect for capping off a big meal. To be honest, it’s a fantastic way to enjoy a traditional Italian dessert, letting you savor both tangy and sweet notes in every bite.

Whether you’re working through leftover torrone or planning a festive menu, this cheesecake is a really fantastic choice that's easy and refreshing. Its simplicity and flavor make it a go-to option for any occasion—capturing the heart of Italian creativity and culinary tradition. So next time you have some torrone on hand, give this cheesecake a try. Experience the tasty harmony of flavors and textures that make it so beloved. For real.

INGREDIENTS

470

Calories per serving

Ingredients for the base: Digestive biscuits 7 oz (200 g); Butter 7 tbsp (100 g)

for the cream: Fresh cheese 1 cup (250 g) - spreadable; White nougat 9 oz (250 g); Fresh liquid cream 1 ¼ cup (300 g); Dark chocolate chips 2.75 oz (80 g); Gelatin in sheets 0.4 oz (12 g)

Preparation

How to prepare Nougat cheesecake

To prepare the nougat cheesecake, start by preparing the base: blend the biscuits in a food processor 1, transfer them to a bowl, add the melted butter 2 and mix the ingredients well with a spoon to combine 3.

Line a 9-inch springform pan 4 (see how to do it with the Cooking School: lining a cake pan) and place the biscuit and butter mixture inside, distributing it evenly and compacting it well with the back of a spoon 5. Place the biscuit base in the refrigerator to rest for 30 minutes (or in the freezer for 10 minutes). Now prepare the cream: soak the gelatin sheets in cold water for 10 minutes 6.

When the gelatin is softened, squeeze it well and dissolve it in 2 tablespoons of hot cream, taken from the total amount 7. Soften the cream cheese in a bowl with the help of a wooden spoon 8; if necessary, soften the fresh cheese with a splash of cream taken from the total amount. Now add the dissolved gelatin in cream 9 and mix.

Chop the nougat into pieces with a knife or in a food processor, which you have kept in the freezer overnight (set aside some larger pieces for the final decoration) 10 and add this to the cream cheese as well 11; if it is too thick, add a little more cream. Whip, with the whisk of a stand mixer or with the beaters of an electric mixer, the remaining about 1 cup of cream with a tablespoon of powdered sugar 12 (see the How to Whip Cream) and

incorporate it into the cream, gently stirring with a spatula from bottom to top 13. Finally, add the chocolate chips 14 (add them only at the end; otherwise, they will melt) and mix well for the last time the cream. Take back the biscuit base 15 and

pour the cream over it 16, leveling the surface well with the back of a spoon 17. Place the cheesecake in the refrigerator to set for at least 3 hours 18.

After this time, remove your cheesecake from the mold and garnish it with the pieces of nougat set aside 19 and, if you like, with caramel decorations (see how to make them with the Caramel) placed right in the center of the cake 20. There you have it, the nougat cheesecake 21 is ready to be served!

Storage

Store the nougat cheesecake, well covered, in the refrigerator for 3-4 days.
You can also freeze your nougat cheesecake, whole or portioned, and then defrost it in the refrigerator as needed.

Advice

You can make the nougat cheesecake with the nougat you prefer, for example, chocolate nougat!
If you want a richer cheesecake, you can add chopped hazelnuts or pistachios to the cream before pouring it into the cake pan!

For the translation of some texts, artificial intelligence tools may have been used.