First things first: Happy 2023! I know, I know! I have been away for some time now. All for a good reason: we traveled extensively, like a whole lotta lot! Although, let’s be clear, I never forgot about you all. Nope! Not for a minute. And to update you on my 2022, let me add that it was a wonderful year. I hope yours was too, and that you are kicking-off 2023 with your heart full of hope and dreams. Anyhow, contrarian as you know I am, while everybody else is doing “colon cleanses” (the horror!) and “Dry January”, I bring you this deliciously decadent Almond Nougat Cheesecake. The Almond Nougat part is specifically Turrón de Jijona. It is basically almonds and honey ground together to a thick, marzipan-like paste.
Turrón de Jijona is a protected designation of origin. And while it is from the beautiful city of Jijona (or Xixona) in Valencia, Spain this soft almond nougat is a real treat enjoyed around Christmas in many households in Mexico. And that is why, my friends, it has landed on my blog. No turrón should be wasted. Let’s put all those leftovers to good and tasty use in this rich and beautiful cheesecake.
No leftovers? No problem! You can order the Turrón de Jijona almond nougat online from many different vendors.
That settles it then and without further dilly-dally, I must make few recommendations. Cheesecakes can be prone to cause us bakers much aggravation and frustration when/if they crack. And as many “no bake” versions there are of cheesecakes let’s face it, nothing beats the richly creamy texture of an oven-baked cheesecake.
A Few Markers on How to Make a Perfect Almond Nougat Cheesecake
- Whenever possible, use a spring form pan. It really makes it easier to unmold, drastically reducing the risk of cracking/breaking the cheesecake.
- Always unmold the cheesecake once it has completely cooled off.
- Always let any refrigerated ingredients (namely cream cheese, sour cream and eggs) stand at room temperature for at least 6 to 8 hours at the very least (I let my ingredients stand at room temperature overnight) before preparing your cheesecake. It is the sudden changes in temperature that cause cracks.
- Whenever possible, cool down your cheesecake gradually. What I mean by this is: do not take the cheesecake straight out of the oven and immediately pop it in the fridge. Nope! This abrupt change in temperature will cause a crack the size of Saint Andreas Fault! First, once the cheesecake is done, turn off the oven and let the cheesecake cool down for a good 45 minutes. Then leave the oven door slightly open until the cake is cool to the touch. Now you can take the cheesecake out of the oven and let is stand until it has completely cooled off. And then, and only then, you can put it in the fridge for, at the very least 4 hours. I know this may seem like a fastidious process, but these are good rules of thumb, especially if you plan to leave your cheesecake sans a layer of garnish/frosting.
- Although it is important to perfectly mix all the ingredients well, do not overmix. This would create excessive air bubbles, which contribute to cracking.
- And last, but not least, if after all these painstaking steps your cheesecake still cracked, remember two things. First, this will not affect the flavor at all. Second, whipped cream, chocolate ganache or any type of frosting you choose are your best friends. They go a long way toward hiding or covering any blemishes!
Almond Nougat Cheesecake
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1 unit crock pot liner to wrap the pan
- Filling:
- 3 1/4 cups cream cheese at room temperature
- 1/2 cup granulated sugar
- 2 units large eggs at room temperature
- 1/4 cup sour cream at room temperature
- 7.05 oz. Spanish Almond Nougat (Turron de Jijona) divided and crumbled or chopped into small pieces
- Frosting/Garnish:
- 1 cup heavy whipping cream
- 1 or 2 tbsp granulated sugar
- edible gold sprinkles
- remaining crumbled almond nougat
Instructions
- Preheat oven to 325 F.
- Place a 9" (you can also use a 7") spring form pan inside the crock pot liner. Tie or secure the ends of liner so that it fits snugly around pan.
- In a bowl, mix the Graham cracker crumbs with the melted butter well until the mix resembles wet sand. Using your fingers or a spoon press firmly the crumb mix to the bottom and sides of the lined spring form pan.
- Place the cream cheese and sugar in a large bowl and mix well, using the lowest setting on a mixer. Add the eggs, mix until ingredients have fully integrated, without overdoing the mixing. Add the sour cream and once it has integrated to the rest of the ingredients, add 4/5 of the crumbled or chopped almond nougat. Reserve the remaining 1/5 nougat for garnishing the cheesecake.
- Pour the cream cheese mix over the prepared spring form pan.
- Pour boiling water in a roasting pan big enough to accommodate the spring form pan. The boiling water should come up to 2 or 3 fingers high. Place it in the oven and carefully put the cheesecake in the water in the roasting pan.
- Bake for 1 hour and 15 minutes. Turn the heat off once cheesecake has baked and leave it inside the oven with the door closed, for 45 minutes to 1 hour. Open the oven door, not completely but just enough to let heat escape through the gap in the door. Once the pan feels cool to the touch, take it out of the oven, set it on a cooling rack and let it stand at room temperature to cool completely off. Once cooled off, unmold and pop cheesecake in the fridge. Refrigerate, preferably overnight.
- You can leave your cheesecake as is or garnish it with the whipped cream, sugar, remaining almond nougat crumbs and edible gold sprinkles.
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