Kiddies Kitchen (Christmas edition) | Page 56

Chestnut cheesecake
Ingredients for 18 cm diameter cake:
150 g digestive biscuit
80 g melted butter
500 g sweetened chestnut puree
200 g mascarpone
200 g soured cream
100 g icing sugar
1 teaspoon vanilla paste
1 large egg
1 tbsp cornflour
for the topping:
50 g dark chocolate chips
4 whole, cooked chestnuts
1 tbsp sugar
1. Preheat the oven to 180 C. Crush the biscuits and mix well with butter. Arrange the mixture on the bottom of
the tin and smooth with the back of a spoon. Bake in the oven for 10-15 minutes.
2. When the base is ready set aside. Turn the heat down to 160 C.
3. Put the mascarpone, chestnut purée, soured cream and sugar into the bowl of a stand mixer. Mix on low speed
but be careful not to overmix it otherwise too much air gets into it. Add vanilla paste, egg and flour. Mix until you
get a smooth consistency.
4. Pour the mixture over the base and gently knock the base of the tin to remove the air bubbles from it. Bake for
45-50 minutes.
5. When the middle of the cake is still a bit wobbly turn off the oven and leave the cake in for another half an hour
(with the oven door open). Cool to room temperature and then put it in the fridge for overnight.
6. On the following day make the topping: Put the sugar into a bowl and some water to get a syrup. Add in the
whole chestnuts and cook on low for a few minutes. Lift them out and set aside.
7. Melt half of the chocolate on low hear in a microwave (or in a bowl over hot water). Stir well and add the rest of
the chocolate. Mix until melted, stir frequently to get cool.
8. Drizzle the chocolate over the top of the cake. Cover the chestnuts with chocolate as well and arrange them
according to preference.