Cheesecake with raspberry and nougat

I had this nice pie the other day. Jessica Frej had baked it during a KitchenAid event. And now you can bake it too:


1 cake


100 g (approx. 2 dl) Almond flour

40 g (about 1/2 dl) of sugar

1/2 teaspoon salt

40 g (approx. 1/2 dl) Buckwheat flour

30 g (approx. 1/2 dl) Corn flour

60 g butter

Filling 1

600 g Cottage cheese

3 eggs

200 g (about 2.2 dl) of sugar

2 teaspoons vanilla sugar

The juice from half a lemon

Filling 2

150 g raspberry

50 g (about 1/2 dl) of sugar

100 g of nougat

How to prepare the recipe (2 hours):


1. Heat the oven to 175 degrees.

2. Assemble all ingredients to a smooth dough. Push out the dough in a baking tin.

3. Bake for 10-12 minutes. Take out and let cool.


4. Mix all ingredients in filling 1 into a smooth batter.

5. Pour the batter into the mold, over the cooled bottom.

6,Cook raspberries and sugar. Allow to cook for 7 minutes until you get a firmer consistency, stirring constantly so that it is not burned.

7. Melt the nougat in water bath or in micro.

8. Click out the boiled raspberries in the cheese mix in small clicks scattered all over the surface. Do the same with the melted nougat.

9. Take a spoon and draw it in circles on the cake so the nougat swirls in a beautiful pattern.

10. Bake 50 minutes in the oven.

11. Switch off the oven and leave the cake in the after-heat for 30 minutes. Take out and let cool, store in refrigerator.

Hej, tack för att du läste! /Malin