Nougat Cheesecake

Preparation Time: 20 minutes
Cooking Time: 2 hours
CHEF’S TIP: Graham crackers can be substituted for the tennis biscuits. The cheesecake can be made 1 day before serving.

Serves 8


    • 150g (5.5 oz) tennis biscuits
    • 45ml (4 tbs) unsalted butter, melted
    • 60ml (¼ cup) sugar
    • 750ml (3 cups) full cream, cream cheese
    • 250ml (1 cup) crème fraîche
    • 5 ml (1 tsp) vanilla essence
    • 60ml (¼ cup) flour
    • 250ml (1 cup) castor sugar
    • 4 eggs
    • 2 yolks
    • 30ml (2 tbs) lemon juice
    • 160g (5.5 oz) Sally Williams Nougat
    • 250ml (1 cup) crème fraîche
    • 125ml (½ cup) cream cheese
    • 45ml (3 tbs) castor sugar


  1. Preheat oven to 180°C.
  2. Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm (10 inch) springform tin. Bake until golden brown.
  3. Remove from oven and cool.
  4. For the Filling
    1. Lower the oven temperature to 140°C.
    2. Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
    3. Bake for 1 hour. Then turn oven off and leave in the oven for another hour.
    4. Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for cake to be creamy.
  5. For the Topping
    1. Whisk all ingredients together and spread on top of cake just before serving. Decorate with remaining pieces of nougat. Release from springform tin and place on a platter.