Chestnut cheesecake. QUICK and EASY recipe

  1. Ready for this chestnut cheesecake recipe?
  2. What do cheesecakes have to captivate us all?
    1. Do you want to make this same cake in a 26 or 28 cm mold?
  4. Get my new recipe book now!

We take advantage of the time chestnuts to honor them with this chestnut cheesecake that, unless the sweet world is not your thing, I am sure you will like it. This is the usual cake, baked at a low temperature so that it set slowlyno cracks on the surface and a smooth and creamy texture, definitely my favorite style of cheesecake.

Ready for this chestnut cheesecake recipe?

Few homemade sweets can be made as quickly and with as good a result as a cheesecake. We will also know that we will hit a high percentage because it is difficult to resist a piece of baked cheesecake like the one chestnut and chocolate cake that we all love.

However the best of cheese cakes can be improved with a good accompaniment and in this case a few chestnuts in syrup that I recommend

The cheese cakes They are undoubtedly one of the most loved sweets in the world, on that point there is no discrepancy. It is true that within this club of unconditional fans, there are those who prefer baked goods such as dulce de leche cheesecake and Oreo or cold curds like mango and mascarpone tart or those looking for sugar-free versions such as sugar free cheesecake. But they all agree on their unconditional love for this emblematic dessert.

What do cheesecakes have to captivate us all?

The cheese cakes They are one of the most consumed desserts in the world and perhaps one of the oldest that uses different dairy products. It seems that it is the Romans who first date a cheesecake that appears in one of the many Roman cookbooks written by the Roman Marco Porcius Cato (or Cato the Elder).

The rest of the world have succumbed before to this delicious cake baked at low temperature, with hardly any flour that helps, together with the eggs, to amalgamate the cheese, resulting in a creamy texture that is difficult to forget.

The base is usually made from cookies or shortcrust pastry, both are very tasty, although I prefer the cookie one, it's impressive.

Like all cheesecakes, the ingredients for its preparation are simple and I buy them in GIRL at the time I do the rest of my weekly shopping.



Plato Dessert

Kitchen sweet, sweet pastry

For the base

  • 200 gram of cookies Maria or similar
  • 80 gram of butter in ointment

For the filling (everything must be at room temperature)

  • 500 gram mascarpone cheese or similar (Quescrem is very rich)
  • 200 gram cream 35% fat milk cream (FEIRACO)
  • two plain unsweetened yogurt DANONE
  • fifty gram icing sugar
  • 3 eggs L DEMILLO
  • fifty gram cornstarch
  • 300 gram chestnut cream
  • Line the base of your detachable mold with parchment paper, place the ring and tighten. Cut a strip of paper from the top of the mold and cover the sides. So that the paper on the sides sticks well to the mold, brush with a little oil.

  • Crush the biscuits and butter, mix well until it has a paste texture, cover the entire bottom of the mold and press with a spoon, glass or whatever you have so that it settles well.

  • Bake in a preheated oven at 180º for 12 minutes. Remove, let cool and reserve.

  • Add the eggs, sugar, mascarpone, yogurt, chestnut cream, liquid cream and cornstarch to a bowl and blend until a homogeneous mixture is formed.

  • Get the mold back. So that the mixture does not fall hard on the cookie, pour it over the back of a spoon so that it falls unevenly.

  • Bake 15 minutes at 175º heat up and down, rack on the second oven guide starting counting from the bottom, then lower to 150º and bake about 40 or 50 minutes or until the surface is curdled or slightly shaky, it's okay that it is so, turn off the oven and leave the cake inside. It will end up being done with the residual heat.

  • If I do it in the afternoon, I leave it in the oven all night and in the morning it is perfect. If I make it in the morning, once the baking is finished, I leave it in the oven for 1 hour so it cools little by little, then I take it out, let it cool completely, put it in the fridge for at least a while so that it is very cold before to demould

  • Once cold, remove from the mold, place in the serving dish and cover with the chestnut cream. If the chestnut cream is too thick, you can add a couple of tablespoons of milk and heat it in the microwave for 20 seconds, mix and you will see that it becomes much creamier and more manageable to stretch. If you have a bit left over, you can put it in a pastry bag and make small rosettes all around.

  • serve and enjoy

You can make the chestnut cream at home but you also have the option of buying it at any supermarket.

Do you want to make this same cake in a 26 or 28 cm mold?

Then you should put half more of each ingredient and increase the final minutes of baking (which indicates 80) to approximately 95 minutes.

chestnut cheese cake

chestnut cheese cake

Enjoy this delicious Chestnut cheesecake.

Get my new recipe book now!

In it I tell you how to make empanadas, biscuits and rich sweets like this chestnut cheesecake.



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