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Biscuit Base


150g shortbread biscuits
60g salted butter, melted


  1. Place the biscuits and the melted butter in a liquidiser and pulverise until semi-fine
  2. Line and grease a 20cm springform cake tin very well
  3. Evenly spread the biscuit mixture over the base, place into the fridge to firm up

Secret Chocolate Layer


160g Sally Williams Chocolate with Roasted Nougat (milk or dark chocolate, depending on your preference)


  1. Break chocolate slabs into pieces and melt slowly in the microwave stirring every 10 seconds to avoid burning
  2. Pour evenly over the biscuit base and return to the fridge to chill while preparing the filling

Cheesecake Filling


300ml Cream
250gr Plain, Smooth Cream Cheese
250gr Philadelphia Cream Cheese
10g Corn Flour
75g Castor Sugar
3 Whole Eggs
110gr Sally Williams Nougat, cut into chunks (flavour of choice)


  1. Mix the cream, both cream cheese, cornflour and sugar together until well combined and creamy
  2. Add the eggs one at a time, mixing after adding each one
  3. Fold in the nougat chunks. Pour the mixture into the prepared cake tin
  4. Cover the base and sides of the cake tin with a sheet of tin foil. Bake in a bain-marie (a bain-marie is placing the cake tin into a deep tray, filled with warm water, till halfway up the tin, place a cloth on the bottom of the tray to prevent the cake tin from moving around on the tray
  5. Bake at 150⁰C for 1 hour
  6. Remove the cake from the bain-marie and place into the fridge to cool down and firm up, if possible overnight if you can resist!
  7. Decorate with extra chunks of nougat and fresh fruit

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