Nougat Cheesecake | Recipe

... vegan and with caramel-hazelnut topping

Text:
Katharina Kuhlmann

Photography:
© Springlane, VIVANI

2 March 2022

Cheesecake is an absolute classic. By adding different ingredients, the delicious cake can be varied quickly and never gets boring. Our version today is a cheesecake with VIVANI's Dark Nougat Chocolate. Further highlights of this variant: it is prepared purely from vegan ingredients and garnished with a homemade caramel sauce and freshly roasted hazelnuts. The gentle and perfect preparation of our nougat cheesecake takes place in a bain-marie inside the oven.

Ingredients

For a springform pan or "push pan" with Ø 23 cm


For the base:

200 g

vegan chocolate biscuits

80 g

vegan margarine

1 pinch

salt

For the cheesecake mixture:

250 g

VIVANI Dark Nougat Chocolate

800 g

vegan cream cheese

200 ml

soy or oat cream

250 g

sugar

1

vanilla pod

40 g

cornflour

For the topping:

100 g

sugar

50 ml

Soy or oat milk

60 g

whole hazelnuts


making

working time
45 minutes

baking time
100 minutes

waiting / cooling time
9 hours

level of difficulty
medium

01

Preheat the oven to 175 °C top / bottom heat. Grease the springform pan. It is best to use a leak-proof springform pan ("push pan"). Otherwise, wrap the bottom of a normal springform pan with aluminium foil to seal the pan.*

02

For the base, finely grind the biscuits with a mixer or chopper and knead with the margarine and salt. Pour the mixture into the springform tin, press down evenly on the base and chill for 15 minutes.

03

Bake in the hot oven for approx. 15 minutes. Then leave to cool.

04

For the cheesecake mixture, melt the chocolate in a bain-marie. Leave to cool slightly.

05

Cut the vanilla pod in half lengthwise and scrape out the pulp with a sharp knife. Mix together with the cream cheese and veagan cream using a hand mixer until smooth and creamy.

06

Mix sugar with corn starch and gradually stir into the cream cheese mixture. Add the liquid chocolate and whisk until smooth. Pour into the springform pan and smooth down.

07

Put a drip pan on the middle level of the oven and fill it about 2 cm high with water. Place the springform pan or push pan in the drip pan and bake for 45 minutes. Then turn the temperature down to 160 °C and bake for another 30 minutes. The dough should hardly wobble when you gently jiggle the tin.

08

Turn off the oven, stick a wooden spoon or similar in the oven door and leave the cake to cool slowly in the slightly open oven for about 1 hour. Then remove from the oven, remove the aluminium foil and leave to cool on a cooling rack for another 2 hours. Then cover the cake in the tin and refrigerate for at least 6 hours, preferably overnight.

09

For the topping, boil the sugar with a dash of water in a non-stick frying pan without stirring until it caramelises golden. Add the plant milk, bring to the boil again briefly and whisk to a smooth sauce. Transfer to another container, cool to room temperature and refrigerate.

10

Preheat the oven to 180 °C fan. Spread the hazelnuts on a baking tray and roast in the hot oven for about 10 minutes. Wrap the roasted nuts in a kitchen towel and rub them together to loosen the brown outer skin. Then roughly chop the cooled nuts.

11

Just before serving, remove the cheesecake from the tin and garnish with the caramel sauce and hazelnuts.


Tip: The toppings can also be prepared the day before, which saves additional time.

*Disposal note: If you do not have a leak-proof springform pan (“push pan”), the recipe unfortunately does not work without aluminium foil, as otherwise water can penetrate the springform pan. If the foil is still intact, please keep it and continue to use it. Otherwise, dispose of it properly.

Dark Nougat

Gianduja | vegan

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