Nougat Cheesecake

Premium Butcher Alternative Christmas Dinner


  • 50g unsalted butter 
  • 125g digestive biscuits 
  • 4 gelatine leaves 
  • 460gr mascarpone 
  • 200g full fat soft cheese 
  • 75g icing sugar , sifted 
  • 60g mixed nuts (pistachio or hazelnut)
  • 40g nougat pieces 
  • 1tsp vanilla extract 


  • Hard almond nougat 
  • Pistachios (finely chopped)
  • Nougat pieces (cut into cubes)
  • Edible white glitter


  • 18cm round non-stick loose bottom cake tin 
  • Reindeer or other Christmas cupcake toppers


For the base gently melt the butter, add the crushed digestives and mix well. Press firmly into the base of the tin and leave to chill until firm 

For the filling put the gelatine into cold water to soften, then dissolve it into 50ml of water over a very gentle heat. set aside to cool 

In a large bowl beat the mascarpone, soft cheese and icing sugar together until smooth. be careful not to overmix.                                   

Stir through the gelatine mixture, nuts and nougat pieces and vanilla just until combined. Spoon half the mixture into the tin to make a smooth top. Repeat with the remaining mixture and return to the fridge to set for at least 4hrs or overnight