Easy to make. Can use a good bought caramel sauce rather than make it yourself.
Preheat the oven to 350 F and put water on to boil.
For the base, process the crackers, butter and heaped tablespoon chestnut puree until like fine crumbs. Press the mixture into the bottom of a 9 inch springform pan and place in the fridge while you make the filling.
Beat the cream cheese until smooth and add the sugar. Add the eggs and the egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar. Pour in the sour cream, lime juice, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut puree. Don't worry about making a fully amalgamated mixture: smooth cream cheese with grainy streaks of chestnut is just fine.
Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with the aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that's done, pour hot water into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.
When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack. Refrigerate overnight before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it then just sit it on its serving plate in the fridge until about 20-30 minutes before you want to eat it.
You can make the syrup in advance but do not pour over until the actual point of serving.
You just put all the syrup ingredients into a saucepan and melt together. Let the syrup boil for 10 minutes, then cool to just warmish (or even room temperature) before criss-crossing the top of the cheesecake with it.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 8 | ||
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Calories: 778 | ||
Calories from Fat: 490 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 1117.1mg | 344 % | |
Sodium 450.8mg | 16 % | |
Potassium 307.4mg | 8 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 43.9g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 778
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