receta cheesecake rulo cabra y turrón quescrem

Goat log and nougat cheesecake


For the sablé dough:

200 g flour
100 g unsalted butter
20 g powdered sugar
1 egg size L
60 g water
4 g fine salt

For the filling:

225 g of soft almond nougat
420 g whipping cream
300 g of Quescrem Cream Cheese with Goat Roller
7 gelatin leaves
150 g whole milk
150 g sugar


Granulated almonds
Unsweetened cocoa powder



From the sablé dough:

In a large bowl, mix the flour, powdered sugar and cold butter with a few scrapers or your fingertips (without over-kneading). Add the water (with the dissolved salt) and the egg. Mix until all ingredients are integrated. Form a ball and wrap in plastic wrap.
Allow to cool in the refrigerator for at least 2 hours. After this time, roll out the dough with the help of a rolling pin and line a round mold of 22-24 cm. in diameter. Bake for 15 minutes, placing a weight on top of the dough so that it does not rise. Then bake 5-10 minutes more, removing the weight, until it begins to be golden brown. Remove the mold and let cool on a wire rack.


Of the filling:

Separate 25 g. of the total cream and whip the rest with a whisk until stiff and set aside in the refrigerator. Hydrate the gelatin sheets in cold water. Chop and crush the nougat. Heat the 25 g. of cream and add the gelatine leaves, previously drained. Add the Quescrem cream cheese with Rulo de Cabra, milk, sugar and nougat and mix until a homogeneous mass is obtained. Add the whipped cream and, using wrapping motions, fold it into the rest of the ingredients.


Place the cream cheese mousse with Quescrem goat log and nougat on top of the cooled sablé dough. Decorate to taste by adding almond granules, currants and cocoa powder.

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