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Iced chestnut ripple cheesecake

Ingredients

  1. Step 1 10 dark chocolate digestive biscuits
  2. Step 2 50g butter , melted
  3. Step 3 sunflower oil , for greasing
  4. Step 4 100g golden caster sugar
  5. Step 5 100g chestnut pieces, roughly chopped
  6. Step 6 435g can chestnut purée
  7. Step 7 200g icing sugar
  8. Step 8 3 tbsp dark rum
  9. Step 9 300ml pot double cream
  10. Step 10 140g golden caster sugar
  11. Step 11 ½ tsp vanilla extract
  12. Step 12 300g tub soft cheese , beaten until smooth
Iced chestnut ripple cheesecake
Calories: 506 Carbohydrate: 55 g Protein: 4 g Fat: 29 g
Cook time: 70 minutes Prep time: 60 minutes Total time: 130 minutes Servings: 12

TAGS

Dessert American Josh Eagleton 600 kcal or less Centrepiece Christmas dinner Christmas party Decadent Dinner party Drizzle Festive entertaining For a crowd Frozen cheesecake Good Food Holiday entertaining Indulgent Make Ahead Over an hour Pudding Showstopper Wow factor

Directions

  1. Step 1 For the base, blitz the biscuits in a food processor or bash in a bag to make crumbs. Stir in the butter, then press into the base of a 22cm springform cake tin. Chill.
  2. Step 2 For the praline, line a tray with baking parchment and lightly oil it. Tip the caster sugar into a frying pan and place over a high heat. Cook for 5 mins, without stirring, until dissolved and you have a dark amber caramel. Throw in the chestnut pieces, then quickly tip onto the baking parchment and leave to harden. Break or chop into small pieces and set aside.
  3. Step 3 For the filling, blitz the chestnut purée in a food processor with the icing sugar and 1 tbsp of the rum. Set 3 tbsp of the mix aside. In a large bowl, whisk the cream with the caster sugar and vanilla until it holds its shape, then whisk in the soft cheese. Beat in the pieces of praline, then gently fold through the chestnut purée so that it ripples the cream. Spoon onto the biscuit base. Bang the cake tin gently on the work surface to level and smooth over the top. Cover with cling film and freeze for at least 12 hrs or up to 1 month.
  4. Step 4 For the drizzle, mix the remaining rum with the reserved chestnut purée and enough water to make it just runny. If serving the cake within 2 days, chill the drizzle; if keeping for longer, freeze and defrost when needed.
  5. Step 5 Put the cheesecake in the fridge to thaw a little 30 mins before serving. Using a sandwich bag with a corner tip cut off, pipe the drizzle over the top of the cake in a zig-zag pattern. Carefully remove from the tin and serve in small wedges - with a glass of rum if you fancy it.