Nougat Ripple Cheesecake

Classic vanilla cheesecake gets an upgrade with luscious layers of nougat ganache!

[cooked-sharing]
Yields10 Servings
Total Time1 hr 30 mins
For the crust:
 2 cups chocolate graham cracker crumbs
 4 oz butter
For the nougat ganache ripple:
 8 oz nougat powder or praline powder
 8 oz heavy cream
For the cheese filling:
 1 ½ lbs unwhipped cream cheese
 1 ½ cups sugar
 3 eggs
Tools
 9" round springform pan
1

Grease a 9" springform pan and line the bottom with a square of parchment larger than the base. Close the ring around the base, allowing the paper to stick out.

2

Wrap outside of pan with two layers of heavy-duty foil. Prepare a roaster pan large enough to fit the 9" pan, for the water bath.

3

Combine crushed graham crackers with melted butter. Press into the bottom and up one inch of the side of the lined springform pan. Place in freezer while preparing ganache.

4

Bring the cream to a simmer in a large saucepan. Remove from heat; add chopped chocolate and nougat powder.

5

Cover pan and let stand one minute. Whisk mixture until smooth and combined.

6

Pour 1/2 of the ganache over crust. Place in freezer to firm up while preparing filling. Reserve remaining ganache for the top.

7

Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until soft.

8

Add sugar and vanilla; beat until fluffy. Beat in eggs one at a time, scraping down the sides of the pan if needed.

9

Pour cheese mixture over cold ganache in crust.

10

Place cheesecake in roaster pan. Pour hot water into the roaster, halfway up the sides of the pan.

11

Bake cheesecake in the water-bath for one hour or until cheesecake is set around the edges and the center jiggles slightly when gently shaken.

12

Transfer cheesecake to cooling rack. Let cool completely.

13

Heat remaining ganache over low heat or double boiler. Pour ganache over the cheesecake and let set.

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You May Need

Ingredients

For the crust:
 2 cups chocolate graham cracker crumbs
 4 oz butter
For the nougat ganache ripple:
 8 oz nougat powder or praline powder
 8 oz heavy cream
For the cheese filling:
 1 ½ lbs unwhipped cream cheese
 1 ½ cups sugar
 3 eggs
Tools
 9" round springform pan

Directions

1

Grease a 9" springform pan and line the bottom with a square of parchment larger than the base. Close the ring around the base, allowing the paper to stick out.

2

Wrap outside of pan with two layers of heavy-duty foil. Prepare a roaster pan large enough to fit the 9" pan, for the water bath.

3

Combine crushed graham crackers with melted butter. Press into the bottom and up one inch of the side of the lined springform pan. Place in freezer while preparing ganache.

4

Bring the cream to a simmer in a large saucepan. Remove from heat; add chopped chocolate and nougat powder.

5

Cover pan and let stand one minute. Whisk mixture until smooth and combined.

6

Pour 1/2 of the ganache over crust. Place in freezer to firm up while preparing filling. Reserve remaining ganache for the top.

7

Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until soft.

8

Add sugar and vanilla; beat until fluffy. Beat in eggs one at a time, scraping down the sides of the pan if needed.

9

Pour cheese mixture over cold ganache in crust.

10

Place cheesecake in roaster pan. Pour hot water into the roaster, halfway up the sides of the pan.

11

Bake cheesecake in the water-bath for one hour or until cheesecake is set around the edges and the center jiggles slightly when gently shaken.

12

Transfer cheesecake to cooling rack. Let cool completely.

13

Heat remaining ganache over low heat or double boiler. Pour ganache over the cheesecake and let set.

Nougat Ripple Cheesecake

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