Makes 1 12”x9” pan
Here is a straightforward cheesecake recipe, which will due nicely with the addition of the sweet, caramel flavor of roasted chestnuts.
1.5 cup almond meal/flour (e.g., Bob's Red Mill brand)
2/3 cup white sugar
¼ cup melted butter
2/3 cup chopped chestnuts (approx ½ whole in shell)
1 tbsp vegetable oil
2 ea 8oz cream cheese
1 cup light brown sugar
1 cup whole milk
MISE EN PLACE: preheat oven to 350F. Blend together first three ingredients and press semi-firmly onto bottom of 12x9 pan. Bake until crust begins to turn brown. Remove and set aside.
Score each chestnut with a knife at the tips. Toss in oil and place on baking sheet to roast for 20 minutes. Remove and allow to cool. Shell chestnuts, and be sure to clean thoroughly to remove any shell or skins. Reserve one chestnut and chop the rest into ½ pieces with a knife. Set aside.
ASSEMBLY: Transfer chopped chestnuts to blender and add milk. Puree to a thick consistency. Add eggs and puree to incorporate. Pour contents into a bowl of chopped, room temperature cream cheese and brown sugar. Wisk to incorporate.
COOKING: Change oven temperature to 300F. Pour contents onto pre-baked almond crust and bake for approx. 45 minutes or until knife comes out clean when inserted into the center of the filling. Allow to cool and refrigerate.
Cut into squares after refrigeration and garnish each piece with razor thin slices of chestnut.
All about Chestnuts
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