Cheesecake with chestnut cream
During holiday season roasted chestnuts are the real deal.
Every time I’m in town there is someone selling them on every corner.
I tried roasted chestnuts, but I do not eat them too often.
For the first time I recently bought mashed chestnut puree.
I have already come across a dessert made from chestnut puree but it was a very simple one: all it contained was chestnut puree and whipped cream.
I decided to combine chestnut puree with cheesecake and also to use sponge cake to assemble the cake. From this simple idea, I got a fantastic dessert, which I’m going to bake again next Christmas.
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Ingredients for chestnut cheesecake.
Sponge cake:
- 3 eggs
- 1/2 cup of caster sugar
- 1/2 a glass of plain flour
- 2 tablespoons of water
- 1 teaspoon of vinegar
- 1/2 teaspoon of baking powder
Cheese cake:
- 500 g of quark cheese
- 120 g of caster sugar
- 1 tablespoon of starch
- 2 egg yolks
- 2 egg whites
- a pinch of baking powder
- 40 g of margarine
Cream:
- 100 ml of whipping cream or double cream
- 200 g of chestnut puree
- 300 g of mascarpone cheese
- 3 tablespoons of caster sugar
- 1 tablespoon of lemon juice
How to make chestnut cheesecake.
Cheesecake: You should start by baking the cheesecake. First, make sure that the cheese has a smooth consistency. If not, then it should be blended or pressed through a grinder.
Combine margarine with caster sugar. Once the mass has a fluffy consistency, add the yolks, one at a time. Then gradually add cheese to the mixture. Keep mixing during this whole time. Next, add the starch and a pinch of baking powder.
Beat the egg whites with a pinch of salt in a separate bowl. Add the beaten egg whites to the cheese mixture. Pour the cake mixture into a round mold lined with baking paper. The size of mine was 25 centimeters in diameter. Bake it on 170 degrees Celsius for 45 minutes.
Sponge cake preparation: Whip egg whites with a pinch of salt in a bowl until stiff. Gradually add caster sugar while whipping the egg whites. Mix the yolks with baking powder, water and vinegar in a cup. In turns add flour and egg yolks to the whipped egg whites. Mix gently with a wooden spoon. Pour the cake into a 25 centimetre tin, lined with baking paper. Bake for 25 minutes on 180 degrees Celsius.
Cream: Slightly whip the double cream. Add mascarpone then chestnut puree, caster sugar and lemon juice. Mix for a moment until the cream thickens.
Assembling the cake: Cut the sponge cake horizontally into two halves. Layer one half with half of the chestnut cream. Put the cheese cake on top of the chestnut cream. Spread the remaining chestnut cream on the top of the cheesecake and then place the second half of the sponge cake on the top. You can put aside some cream for decorating cake. Cool the cake for at least three hours before serving.
Enjoy!
Good to know when making cheesecake cake.
When I was buying the chestnut puree, I noticed that all the types sold in the shop contained rum. If you buy one without rum, it is worth adding a bit of it into the cream.
All the ingredients I used were lactose free because of my intolerance. Of course, if you do not have intolerance, you can use ingredients that contain lactose.
Do You like sponge cakes? Check our recipe for Quick cake with strawberries
