Chestnut Cheesecake

Name: Chestnut Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: International
Ingredients: 200 g of shortbread cookies; 100 g of butter (melted); 500 g of cheeses (fresh (Philadelphia-style)); 200 g of chestnut cream; 150 g of granulated sugar; 3 eggs; 1 tbsp of flour; 1 tsp of vanilla extract; shortbread cookies; chestnuts (candied); powdered sugar

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This winter cheesecake pairs a cookie crust with a sweet chestnut spread. 🌰 Its texture is dense. It is a rich dessert.

Total time: 1 h 30
Prep: 30 min
Cook: 1 h
Rest: 4 h
Difficulty: Medium
Per person: €1.37

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein8 g8%
Carbs40 g38%
Fat25 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfectly smooth cheesecake, whisk the batter gently so you don't incorporate too much air. This will prevent cracks during baking! 🥄✨

Freezing : Can you freeze this recipe?

Yes

Freezes cooked, up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Keeps 3 to 4 days max in the refrigerator in an airtight container or under plastic wrap.

Making ahead : Can you make it the day before?

Yes

Ideal to prepare the day before for the best texture after a night in the fridge.

Reheating : How do you reheat it?

Do not reheat. Eat cold or at room temperature.

Variations

Decorate with candied chestnuts and crumbled shortbread cookies.
Dust with powdered sugar before serving.
Make it the day before and leave it in the refrigerator overnight.

Mistakes to avoid

Serving too soon: chill for at least 4 hours, ideally overnight.
Taking the cake out of the oven abruptly: let it cool in the turned-off oven with the door ajar.
Adding the eggs all at once: fold them in one at a time.

Frequently asked questions

Comment faire un cheesecake aux châtaignes ?

Blend the shortbread cookies with the melted butter and press into the bottom of the pan, whisk the cream cheese with the chestnut spread and sugar, add the eggs one at a time, then the flour and vanilla, and bake 1 hour at 160 °C.

Comment refroidir le cheesecake aux châtaignes ?

Let it cool in the turned-off oven with the door ajar, then place it in the refrigerator for at least 4 hours, ideally overnight, before topping with chestnut spread.

Comment décorer le cheesecake aux châtaignes ?

Top with chestnut spread and decorate with candied chestnuts and shortbread cookies. A little powdered sugar completes the look of this winter dessert.

Quelle base pour le cheesecake ?

The crust is made with 200 g of shortbread cookies blended to a fine powder and mixed with 100 g of melted butter, pressed into the bottom of a springform pan and chilled in the refrigerator.