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Chocolate Chestnut Cheesecake

Chocolate Chestnut Cheesecake

A decadent dessert of rich chocolate and whipped cream
  • Chocolate Chestnut Cheesecake
  • Chocolate Chestnut Cheesecake
  • Chocolate Chestnut Cheesecake
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

Directions

  1. Heat oven to 300 F.
  2. 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.
  3. In the meantime, pulse cookies in a food processor until coarse in texture.
  4. 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.
  5. 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.
  6. Pour out chestnut puree and mix with chocolate, granulated sugar and kosher salt until chocolate is fully melted.
  7. Combine the mixture with the ricotta and flour with a hand mixer or in a stand mixer and mix until just combined.
  8. 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.
  9. While the cake is baking, mix the mascarpone and confectioner’s sugar and whip until smooth and fluffy.
  10. 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.
  11. When cake is fully cooled, release from spring form and cut as desired. Top with whipped mascarpone and enjoy!

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