Zebra Cheesecake with Nougat and Chocolate
Ingredients
- 1 cup (100g) Toasted Almonds
- 2 tablespoons (30g) Butter or Coconut Oil
- 2 Dates
- 1 cup (250g) Cream Cheese
- 5.3 oz (150g) Nougat
- 1/2 cup (100g) Milk
- 5 Gelatin Sheets
- 1 cup (250g) Cream Cheese
- 5.3 oz (150g) Chocolate
- 1/2 cup (100g) Milk
- 4 Gelatin Sheets
- 2.1 oz (60g) Chopped Chocolate
- 3.2 fl oz (90g) hot Cream
- Almond Butter and Nougat for decoration
Instructions
- Blend toasted almonds, butter (or coconut oil), and dates together to form the base. Press the mixture into the bottom of a cake pan.
- In a blender, combine cream cheese, nougat, and milk for the nougat cream. Blend until smooth.
- Hydrate gelatin sheets in cold water for 10 minutes. Microwave them until melted, then add to the nougat mixture and blend again.
- Repeat the same process for the chocolate cream: blend cream cheese, chocolate, and milk until smooth. Hydrate gelatin sheets, melt them, and add to the chocolate mixture.
- Cover the almond base with the nougat cream.
- Alternate spoonfuls of nougat and chocolate creams on top of each other until all the mixture is used.
- Refrigerate the cake overnight.
- For the topping, mix chopped chocolate with hot cream until smooth. Spread it over the chilled cake.
- Decorate with almond butter and nougat as desired.
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