Chocolate Chestnut Cheesecake
Chocolate Chestnut Cheesecake
A decadent dessert of rich chocolate and whipped cream
From the outside, it looks like a pile of fresh whipped cream and powdered chocolate, but the inside of this fluffy masterpiece is hiding a rich surprise. This original cheesecake is crafted using Murray’s Mascarpone for a dense, cool center that’s been flavored with an impeccable blend of light and dark chocolate France’s world-renowned Pralus Chocolatier. Roasted chestnuts add a sweet nuttiness to the mix, infusing the cake with gentle toasty notes that are perfectly complemented by the crust made from Rustic Bakery chocolate shortbread.
Chocolate Chestnut Cheesecake
A decadent dessert of rich chocolate and whipped cream - Prep Time : 30 min
- Cook Time : 45 min
- Total Time : 1 hr 15 min
- Serves 6
Ingredients
- For the Crust:
- 3 ea. Rustic Bakery Cocoa Nib Shortbread Cookies
- 2 sticks Butter, melted
- 3 cups Brown sugar
- 1 pinch Kosher salt
- Whipped Topping:
- 2 cups Murray’s Mascarpone Cheese
- 1/3 cup Confectioners sugar
- For the Custard:
- 4 cups Roasted & peeled chestnuts
- ½ cup Pralus Chocolatier Tablette Melissa, 100 g, grated
- ½ cup Pralus Chocolatier Tablette Sao Tome, 100 g, grated
- ¾ cup Granulated sugar
- 2 large pinches Kosher salt
- 1 pound Calabro Ricotta cheese
- ¼ cup All-Purpose flour
- 5 Eggs
Directions
- Heat oven to 300 F.
- Cover chestnuts in water until fully submerged. Bring to a simmer on the stove and allow to cook until chestnuts are completely cooked through and soft.
- In the meantime, pulse cookies in a food processor until coarse in texture.
- Combine cookie crumbs with melted butter, salt and brown sugar and thoroughly combine. Press firmly into the bottom of a greased and foiled springform pan.
- Pour chestnuts and remaining water into a blender and blend until smooth. This should happen in less than a minute. If necessary, add ½ cup water to get chestnuts to blend smoothly.
- Pour out chestnut puree and mix with chocolate, granulated sugar and kosher salt until chocolate is fully melted.
- Combine the mixture with the ricotta and flour with a hand mixer or in a stand mixer and mix until just combined.
- Add each egg one at a time and wait to add the next until the previous egg is fully incorporated. Pour the custard into the crust and bake in a water bath about 45 minutes or until center no longer wiggles when gently shaken.
- While the cake is baking, mix the mascarpone and confectioner’s sugar and whip until smooth and fluffy.
- Allow the cake to cool at room temperature about 10 minutes after baking, then transfer to a refrigerator and allow to cool until no longer warm, about 1 hour.
- When cake is fully cooled, release from spring form and cut as desired. Top with whipped mascarpone and enjoy!
