Tarta de Queso con Turrón | Spanish Nougat Cheesecake

…there is no Christmas without Turrón here in Spain.

So, let me show you how I make this special cheesecake covered with chocolate – sprinkled with almonds and pistachios… Believe me, it’s super easy – super fast – and super delicious!

Ingredients:

500 g cream cheese

4 eggs

20 g flour

80 g sugar

200 ml heavy cream

250 g turrón blando

150 g dark chocolate

A hand full of almonds

A hand full of pistachio

* These measures are for a 20 cm baking tin.

⏱️ prep time: 15 minutes

⏱️ baking time: 40-45 minutes

🌡️ baking temperature: 200°C

Venga, vamo'

• First, we are gonna cut up the turrón into smaller pieces

• Neeext, put the cream cheese, eggs, heavy cream, and the turrón into a big bowl and mix it.

• Mix everything well and next, we add the sugar and the flour too – then big surprise, mix it again until it’s nice and creamy.

• Neeext, let’s prepare our tin with 1 piece of baking paper so our mixture stays inside…

• Now this goes into our preheated 200°C oven for 40-45 minutes.

… you can bake it for a bit more or less time. I like it when it’s still soft and creamy in the center – that’s what 40 minutes gives perfectly, well… in my oven.

Meanwhile, we can watch an episode of Desperate Housewives OR prep our finishing touches…

Welcome back… 😀 Let’s continue because our base is ready for decoration – chop chop.

It’s gonna be jiggly and fluffy, like twice the size when it’s fresh out from the oven, but don’t worry, it will get thicker and lose the jiggly-ness (?) as it cools down. That’s why we can’t slice it up as soon as it’s done.

• While the base is cooling a little let’s cut the almonds, and the pistachio into rough pieces – or however you prefer it, me likey chunky so it gives a bit of crunch.

• Neeext, cut up the chocolate into smaller pieces so it will melt more easily.

• Put the chocolate in a microwaveable bowl, add a tablespoon of olive oil, and melt it in the microwave – or if you prefer the fancy way you can boil some water and let it melt beautifully on the steam…

Well, I don’t have time for that now, so the rapid option works just as perfectly fine too – 30 seconds in the microwave, then stir and it goes back in for another 30 seconds, and so on until it’s smooth.

• When it’s done, quickly but carefully spill it over the base. Spread it around nicely, and let it fall on the sides – so it looks cooler, duh.

• Neeext sprinkle it with the almond and pistachio pieces.

Or just almond, or just pistachio, or whatever you want really… I was thinking of putting almonds only – hence the turrón flavor… My boyfriend said how about half-half.

Fine, sir!

Let it be half n’ half. 🙏

Aaand now we have to wait until it cools down enough – at least to room temperature – so we can cut it up… Sorry!

Here we are, a few hours later – just in time for a cafecito and a slice of cheesecake for merienda.

Oh, as it cools down the chocolate becomes crunchy on top… just sayin’ 😉

See you at the next one,

Noémi

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