Nigella Chestnut Cheesecake

This Chestnut Cheesecake is rich, creamy, and infused with the flavors of sweetened chestnut puree and a hint of rum. Topped with a luscious syrup, it’s the perfect dessert for special occasions or holiday celebrations.

Ingredients Needed:

For the Base:

• 250 grams digestive biscuits
• 50 grams of soft butter
• 1 tablespoon sweetened chestnut puree

For the Cheesecake:

• 500 grams of cream cheese
• 125 grams caster sugar
• 3 large eggs
• 3 large egg yolks
• 175 millilitres sour cream
• 1 teaspoon fresh lime juice
• 1 teaspoon vanilla extract
• 2 tablespoons rum
• 350 grams of sweetened chestnut puree

For the Syrup:

• 80 millilitres water
• 60 millilitres rum
• 1 tablespoon sweetened chestnut puree
• 50 grams caster sugar
• 15 grams butter

How To Make Chestnut Cheesecake?

1. Prepare the Base: Preheat the oven to 180°C and boil the kettle. Process the digestive biscuits, butter, and chestnut puree until crumbly. Press the mixture into the bottom of a 23cm springform tin and chill in the fridge.
2. Make the Filling: Beat the cream cheese until smooth, then mix in the sugar. Add the eggs and yolks one at a time, beating after each addition. Mix in the sour cream, lime juice, vanilla extract, rum, and chestnut puree until just combined.
3. Prepare the Tin: Wrap the outside of the springform tin in clingfilm and then foil to create a watertight seal. Place the tin in a roasting pan and pour the cheesecake mixture over the base.
4. Bake the Cheesecake: Pour boiled water into the roasting pan to come 3cm (1¼ inches) up the sides of the tin. Bake for 1 hour or until set on top with a slight wobble underneath. Remove the tin from the water, unwrap, and cool the cheesecake on a rack. Refrigerate overnight.
5. Make the Syrup: Combine all syrup ingredients in a saucepan and melt over low heat. Bring to a boil and simmer until slightly thickened. Cool to room temperature before drizzling over the cheesecake.
6. Serve: Let the cheesecake come to room temperature before serving. Pour the syrup over just before serving.

Recipe Tips:

• Use Full-Fat Cream Cheese: Full-fat cream cheese ensures the cheesecake sets properly and has a creamy texture.
• Seal the Tin Well: Wrapping the tin with clingfilm and foil prevents water from leaking in during baking.
• Don’t Overmix: Avoid overbeating the filling to keep it smooth and light.
• Bake in a Water Bath: The water bath helps the cheesecake cook evenly and prevents cracks.
• Serve at Room Temperature: Let the cheesecake warm slightly for the best texture and flavor before serving.

How To Store Leftovers?

• Refrigerate: Store the cheesecake in the fridge, covered, for up to 4 days. Keep it in its tin or transfer it to an airtight container.
• Freeze: This cheesecake can be frozen if made with full-fat cream cheese. Wrap the fully cooled cheesecake (in its tin) in a double layer of clingfilm and foil. Freeze for up to 1 month.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 7g

Try More Nigella  Lawson Recipes:

• Nigella Chestnut Soup
• Nigella Lemon And Ginger Cheesecake
• Nigella Mango Cheesecake