Rich Chestnut Cheesecake Recipe

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Chestnut Cheesecake Recipe with Sweet and Rich Chestnut Cream and Tangy Cream Cheese, Filled with Large Pieces of Candied Chestnuts.

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Perfect Combination of Chestnut Cream and Cream Cheese!

Recipe for Chestnut Cheesecake Using Intensely Sweet Chestnut Cream and Tangy Cream Cheese.

Originally, I was planning to make a regular chestnut terrine instead of a cheesecake, so I decided to try making both versions. Surprisingly, the combination of the cream cheese's tanginess and the chestnut cream's sweetness turned out to be a perfect balance, making the cheesecake version more delicious.

It reminded me of the time when I tried combining Bonne Maman yogurt with chestnut cream, and it was surprisingly tasty. I realized that the acidity of dairy products like cream cheese and yogurt pairs well with the sweetness of chestnut cream.

Ingredients

Chestnut Cheesecake

• Cream Cheese - Philadelphia cream cheese is used.
• Sour Cream - Although it's just a small amount, I thought about omitting it, but adding it gives the cheesecake a fluffy and soft texture, creating a delicate flavor.
• Egg
• Cake Flour - It is possible to make it without cake flour, but adding it helps the batter come together and prevents separation.
• Heavy cream - about 35% milk fat is recommended
• Marron cream (sweetened) - There are various types of chestnut cream available, but I used the sweetened chestnut cream from Clément Faugier. This chestnut cream is already quite sweet, so no additional sugar is added to the cheesecake batter. If using unsweetened marron cream, add the appropriate amount of sugar.
• Rum - It is optional, but adding rum helps balance the sweetness of the chestnut cream. Both white rum and dark rum work well with this recipe.

Topping

• Japanese Chestnut Compote - While it may require a bit of effort, you can also make it from scratch. (recipe here) If not available, use ordinary chestnut compote.

Instructions

Preparations

• Let the cream cheese soften at room temperature.
• Place the chestnuts on paper towels to drain off the syrup.
• Line a pound cake pan with reusable oven paper (recommended). If using a loose bottom pan, cover it with aluminum foil to prevent water from entering when baking in a water bath.
• Preheat the oven to 160°C (320°F).

Chestnut Cheesecake

Slowly beat together the cream cheese and marron cream until combined. (Either a whipper or rubber spatula will work, but be sure to mix with as little air as possible.)

Add sour cream and mix further.

Beat the eggs and add them in two or three batches, mixing well each time.

Add the cream and mix until combined.

Sift in the flour Add rum to taste.

Strain the dough and chill the dough in the refrigerator, if possible. (Chilling the dough helps to thicken it and prevents the astringent from moving when the dough is poured over the astringent later.)

Arrange the chestnuts compote in a single vertical row in the center of the mold.

Gently pour the dough into the molds. (Be careful not to move the chestnuts.) Bake in a preheated oven at 160°C (320°F) for 50 minutes to 1 hour in a hot water bath.

When making cheesecake, it is common to tap the mold on the countertop after pouring the batter to remove any trapped air. However, with the astringent chestnuts in the filling, it can be tricky as they tend to move around and create air pockets between the chestnuts and the astringent skins. This often results in the formation of bubbles on the surface of the baked cheesecake.

If you're concerned about the bubbles, you can try dusting the surface with powdered sugar or cocoa powder or add a topping of whipped cream to camouflage them.

Storage

After baking, leave the cheesecake in the pan and place it on a cake cooler or a wire rack to cool. Once it has cooled, refrigerate it for 3-4 hours or until well chilled before slicing and serving.

The cheesecake can be stored in the refrigerator for about 2-3 days. If you want to freeze it, wrap the cheesecake tightly in plastic wrap and place it in a zipper bag or airtight container. It can be stored in the freezer for approximately 2 weeks.

Equipment

I usually use a removable-bottom pan and reusable oven sheets for cake baking. The removable-bottom pan makes it easy to remove the cake without damaging it, and the reusable oven sheets don't absorb moisture, resulting in clean and neat sides of the cake.

Rich Chestnut Cheesecake Recipe

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• Author: Chicca Food
• Total Time: 1 hour 20 minutes
• Yield: 8 servings (20cm / 8-inch pound cake pan) 1x

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Description

Chestnut Cheesecake Recipe with Sweet and Rich Chestnut Cream and Tangy Cream Cheese, Filled with Large Pieces of Candied Chestnuts.

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Ingredients

Units MUS Scale 1x2x3x

• 100 g cream cheese
• 50 g sour cream
• 2 eggs
• 1 tbsp (approx. 10 g) cake flour
• 100 ml heavy cream
• 100 g marron cream (sweetened)
• 1 tbsp (15 ml) rum
• 8-9 Japanese chestnuts compote (Shibukawani）

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Instructions

Preparations

1. Let the cream cheese soften at room temperature.
2. Place the chestnuts on paper towels to drain off the syrup.
3. Line a pound cake pan with reusable oven paper (recommended). If using a loose bottom pan, cover it with aluminum foil to prevent water from entering when baking in a water bath.
4. Preheat the oven to 160°C (320°F).

Chestnut Cheesecake

1. Slowly beat together the cream cheese and marron cream until combined. (Either a whipper or rubber spatula will work, but be sure to mix with as little air as possible.)
2. Add sour cream and mix further.
3. Beat the eggs and add them in two or three batches, mixing well each time.
4. Add the cream and mix until combined.
5. Sift in the flour Add rum to taste.
6. Strain the dough and chill the dough in the refrigerator, if possible. (Chilling the dough helps to thicken it and prevents the astringent from moving when the dough is poured over the astringent later.)
7. Arrange the chestnuts compote in a single vertical row in the center of the mold.
8. Gently pour the dough into the molds. (Be careful not to move the chestnuts.) Bake in a preheated oven at 160°C (320°F) for 50 minutes to 1 hour in a hot water bath.

Notes

After arranging the chestnuts compote in the center, be careful not to disturb them when pouring the batter. Unlike pound cake batter, cheesecake batter is quite liquid and prone to movement. You can try chilling the batter to thicken it slightly and avoid unnecessary movement of the batter in the pan.

• Prep Time: 20 minutes
• Additional Time: 0 hours
• Cook Time: 1 hours
• Category: Cakes
• Cuisine: Japanese

Nutrition

• Serving Size: 1
• Calories: 239
• Sugar: 3
• Sodium: 66
• Fat: 16
• Saturated Fat: 9
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 19
• Fiber: 1
• Protein: 5
• Cholesterol: 91