Cheesecake and Nougat - Recipe

Nougat cheesecake recipe from Jijona.

  •   Easy

  •   5-6 people

  •   15 min. preparation and 60 min. baking.

Did you know that the origin of the cheesecake dates back to Ancient Greece?

Fortunately, this delicious dessert is spread throughout Europe with the Roman Empire, while multiple versions appear according to culinary traditions and local ingredients. In the 18th century, the colonizers brought the delicious recipe to America, where the New York cheesecake became popular.

Cheesecake, with cream cheese as we know it today, was created by chance in New York in 1872. Today it is known around the world for its delicious taste. We incorporate into the recipe the natural ingredients of Our Land, which has the Nougat of Jijona la Carrasqueta Gourmet, and add value to this dessert with 4000 years of history. We hope you like it!

Nougat cheesecake ingredients:

Ingredients for 5-6 people.

For the top:

  • 450g of cream cheese or mascarpone cheese.
  • 300g of turrón artesano de Jijona (Gourmet) La Carrasqueta.
  • 130g sugar (to taste).
  • 3 eggs.
  • 200g of liquid pastry cream, to whip or whip.
  • 20g (2 tablespoons) of cornstarch flour or cornstarch.
  • 1 teaspoon of vanilla essence (to taste).
  • 1 natural yogurt.
  • 1 tablespoon of lemon juice.

For the cookie base:

  • 200g of cookies (type Digestive or Maria).
  • 70g of unsalted butter.
  • Round mold 20cm in diameter.
  • Baking paper.
Cheesecake and nougat ingredients

How to make the soft nougat and cheese cake

First, we make the cookie base:

  1. We chop the cookies, with a food processor or by placing them in a bag and rolling them, so that they are reduced to powder.

  2. Melt the butter, and add to the cookie. We stir until we have a kind of wet sand.

  3. We arrange the dough in the bottom of the mold previously covered with a baking paper, compacting it with the help of a glass or a kitchen tongue.

  4. We introduce the mold with our cookie base in the oven for 5 minutes so that it is more crunchy.

We continue, with the cream cheese and nougat:

  1. In a bowl we beat / crush the cream cheese, the liquid cream, the yogurt, the sugar, the cornstarch, and the lemon juice; until we have a homogeneous mixture.

  2. We finish by adding a pinch of vanilla aroma and 3 eggs, and we continue stirring gently.

  3. Finally, we add the crumbled Turrón de Jijona la Carrasqueta Gourmet  desmenuzado, without completely crushing it so that the almond pieces are noticeable, and stir the mixture with a few rods.

  4. We pour into the mold on the base of cookies.

  5. Bake in a bain-marie for 30 minutes, at 180º with heat from above and below. After these minutes, lower the temperature to 150º and leave for another 30 minutes to bake.
Cream cheese and nougat

After baking ... here we have the result!

Jijona and Cheese Nougat Cake
Tips to consider
  • If you want the biscuit base to be harder or crunchier, you can put it in the oven for about 5 minutes at 180º to toast it before pouring in the cream cheese. 

  • When we bake our cheesecake in a bain-marie: we will place our mold on a tray that is a couple of centimeters high and we will add hot water around it (approximately 1 finger high). If we use a mold with a removable base and we are not sure that it is 100% hermetic, we recommend placing a couple of sheets of aluminum foil around the base of the cake so that no water enters and softens our base.

  • We recommend that, during the last 10 minutes of cooking, you switch to gratin mode to give your cake a toasted appearance on its surface.

  • At the end of the baking, open the oven door a few centimeters and wait another 30 minutes with the door ajar, so that the heat dissipates little by little so that our cake does not lose height or crack due to the sudden change in temperature. 

  • Once we have removed our cake from the oven, and it is at room temperature, we will refrigerate it for 2-3 hours before serving.

We hope you enjoy this delicious dessert.

Remember that you can send us photos of your recipes to our Instagram @turronlacarrasqueta.

See you soon with more recipes!

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