Nougat Cheesecake Recipe
Gently melt the butter in a heavy-based saucepan, remove from the heat, add the crushed digestives and mix until well coated. Press into the base of the tin, chill to firm up.
Out the gelatine into cold water to soften, then dissolve it in 50ml water over a very gentle heat. Set aside to cool.
In a large bowl, beat the mascarpone, cream cheese and icing sugar until smooth, being careful not to over mix. Stir through the gelatine mixture, nuts and nougat pieces until just combined. Spoon half the mixture into the tin and spread to create a smooth top. Repeat with the remaining mixture then return to the fridge to set for at least 4 hours, or overnight.
To serve, decorate with shards of the brittle, chopped pistachio, nougat pieces, a sprinkle of glitter and the reindeer decorations.
Video: CHEESECAKE AL TORRONE Ricetta Facile - Nougat Cheesecake Easy Recipe
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