Fig & Raspberry Nougat Cheesecake - Gluten free

Gluten Free Nougat cheese cake that is super easy to make. This recipe will work with any 200g box flavor from the Nougat & Nice range. Perfect for morning tea in the office or for dessert with friends.

Time: 1 hour   Serves: 12 people

Ingredients:

1 packet of Milk Arrowroot Biscuits gluten free or regular 
90 g butter

Nougat & Nice- Fig and Raspberry Nougat 200g box

400g Cream cheese

2 Cups of whipping cream

Method:

1. Preheat fan forced oven to 180C

2. In a food processor place the biscuits in and pulse until a fine crumb. Add the melted butter into the food processor and pulse again until combined. Press into a fluted 28cm tart tin. Bake tart shell in the oven for 10 minutes until golden. Remove from oven and allow to cool completely

3. Remove wrapper from nougat and roughly chop. Place nougat into a food processor and blitz to a very fine crumb. Then add the cream cheese into the food processor with the nougat and blitz until smooth. Transfer the cream cheese mixture to a large mixing bowl and set aside.

4. Take 1/4 of the whipping cream, place in a microwave safe bowl with the blitzed nougat. Warm in 20 second bursts stirring in-between bursts. Repeat until just melted and combined. Set a side to cool to body temperature.

5. Fold together the cream cheese and the nougat mixture with a spatula.

6. Whip remaining cream to medium peaks using an electric mixer. Add 1/3 of the whipped cream to the cream cheese mixture and fold in with a spatula till combined. Next, gently fold another 1/3 of the whipped cream in, then add the last of the cream and fold in until completely combined.

7. Fill the tart shell with the cream cheese filling and smooth out with a spatula. Place into fridge and chill for at least 2 hours.

8. Place dark chocolate into a microwave-safe dish and warm in 30-sec increments stirring regularly until melted. Drizzle over the top as decoration. Finish with sprinkling crushed hazelnut and cherries.

9. Serve it! and Enjoy it!