Nougat Cheesecake | Recipe
... vegan and with caramel-hazelnut topping
Text:
Katharina Kuhlmann
Photography:
© Springlane, VIVANI
2 März 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
N°
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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