Iced chestnut ripple cheesecake

Iced chestnut ripple cheesecake

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 10 mins

Freezable

Method

  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. 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. 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. 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. 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.

PER SERVING

506 kcalories, protein 4g, carbohydrate 55g, fat 29 g, saturated fat 18g, fibre 2g, sugar 43g, salt 0.6 g

Recipe from Good Food magazine, December 2012.

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Latest comments and suggestions

  • Binder photo Nicola

    17 December 2012

    Nicola rated and commented on this recipe

    4 stars

    Pretty easy to make, although my first attempt at the caramel chestnuts ended in disaster as the caramel melted into a sticky mess! other than that though, the cheesecake was very tasty, and not too heavy. I think it would be best left out of the fridge for 30 minutes as it was very hard to serve and eat after 30 minutes in the fridge.

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  • Binder photo PanClanger

    25 December 2012

    PanClanger rated and commented on this recipe

    5 stars

    Absolutely gorgeous cheesecake - very sophisticated flavours; despite being sweet and rich the overall effect for the finished cheesecake is very grown-up. We loved it. I experienced similar difficulties to Nicola in making the praline - I found the water content of the chestnuts (I cooked and peeled them myself, mug that I am) made the praline sticky and moist. In the end I melted some sugar on its own to add in with the chestnut pieces, so at least it was crispy and crunchy. I did have to leave the cheesecake out on the work top for about an hour until it was just soft enough to slice, but overall, I was very pleased with the final result. A fantastic, easy, dinner party dish. For any one who doesn't relish the idea of making their own praline, buy some hard toffees or butterscotch and bash into pieces and use that instead.

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  • Binder photo Sarah

    02 January 2013

    Sarah rated and commented on this recipe

    5 stars

    I made this for Christmas day pudding and it went down very well. The brittle was a faff and took 2 attempts. Definatly don't heat the sugar over a high heat or it will burn and go black. Had it out on the side for half an hour before slicing which was hard but meant that it didn't get too sloppy to serve. Portions up well to leave leftovers in the freezer for other occasions.

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 10 mins

Freezable

Ingredients

FOR THE BASE

  • 10 dark chocolate digestive biscuits
  • 50g butter , melted

FOR THE CHESTNUT PRALINE

  • sunflower oil , for greasing
  • 100g golden caster sugar
  • 100g chestnut pieces, roughly chopped

FOR THE FILLING

  • 435g can chestnut purée
  • 200g icing sugar
  • 3 tbsp dark rum
  • 300ml pot double cream
  • 140g golden caster sugar
  • ½ tsp vanilla extract
  • 300g tub soft cheese , beaten until smooth
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PER SERVING

506 kcalories, protein 4g, carbohydrate 55g, fat 29 g, saturated fat 18g, fibre 2g, sugar 43g, salt 0.6 g

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