Side Pannel
Chestnut Cheesecake
Chestnut Cheesecake
- Recipe Submitted by maryjosh on 04/13/2018
Ingredients List
- 2 cups Graham cracker crumbs
- 4 tablespoons (1/2 stick) butter, room temperature
- 1 tablespoon chestnut puree
- 1 tablespoon sugar
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 eggs
- 3 egg yolks
- 3/4 cups sour cream
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- 1 cup chestnut puree
- 1/3 cup water
- 1/4 cup rum
- 1 tablespoon chestnut puree
- 1/4 cup sugar
- 1 tablespoon butter
Directions
Process the Graham cracker crumbs, butter, chestnut puree and sugar in a food processor until it form small crumbs.
Press the crumbs into the bottom of a 9 inch spring form pan and place it in the fridge.
Beat the cream cheese and sugar until smooth.
Beat in the eggs and egg yolks one at a time until incorporated.
Add the sour cream, lime juice, vanilla extract and rum and beat until smooth.
Fold in the chestnut puree. (You can go for smooth or streaky.)
Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
Let cool, remove the foil, cover in plastic and place in the fridge over night.
Place the water, rum, chestnut puree, sugar and butter in a small sauce pan, simmer for 10 minutes and let cool a bit before drizzling over the cheese cake.
Press the crumbs into the bottom of a 9 inch spring form pan and place it in the fridge.
Beat the cream cheese and sugar until smooth.
Beat in the eggs and egg yolks one at a time until incorporated.
Add the sour cream, lime juice, vanilla extract and rum and beat until smooth.
Fold in the chestnut puree. (You can go for smooth or streaky.)
Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
Let cool, remove the foil, cover in plastic and place in the fridge over night.
Place the water, rum, chestnut puree, sugar and butter in a small sauce pan, simmer for 10 minutes and let cool a bit before drizzling over the cheese cake.
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