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Chestnut Cheesecake

Silky baked cheesecake with sweet chestnut purée and Mont Blanc vermicelli on top — pure autumn luxury ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 250g sweetened chestnut purée
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 150ml heavy cream
  • 100g chestnut purée (for piping)
  • Cocoa powder, for dusting

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the sweetened chestnut purée until smooth.
  3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  4. Whip the heavy cream, fold in the chestnut purée and pipe vermicelli strands over the top.
  5. Dust lightly with cocoa powder, slice and serve.
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