This cheese cake is so easy to make and it does not need baking. I use the seasonal nuts – chestnuts. The taste is well balanced and very delicious!
Chestnut Cheese Cake
For the base:
- Digestive biscuits 150g
- Rolled oats 75g
- Butter 110g
For the chestnut puree:
- Cooked chestnut 245g
- Sugar 75g
- Whipping cream 50g
For the cheese filling:
- Mascarpone cheese 250g
- Double cream 200g
- Caster sugar 70g
- Konjac jelly powder 蒟蒻果凍粉 30g
- Hot water 120g – 150g
- Prepare a 8” springform dessert ring. Put foil underneath and scrunch the side of the foil close to the ring to secure it. Put cardboard under the foil to support the cake.
For the Base:
- Put the biscuits into a plastic bag, use a wooden rolling pin to bash the biscuits until like breadcrumbs. Dry fry the oats on a low heat until a little bit golden. Add cubed butter and stir until the butter melts. Take off heat, then add the biscuits crumbs into the mixture and mix all well.
- Spread the biscuits mixture evenly over the base of ring, pressing down lightly. Chill for at least 20 minutes until set.
For the Chestnut Puree:
- Steam the cooked chestnuts for few minutes to make it easier to mash. Add sugar into the chestnuts, mix it until all the sugar dissolves.
- Add the cream into the chestnut mixture, use a spoon to mix it all thoroughly.
- Spread the chestnut puree evenly over the biscuit base, pressing down lightly. Put it back in the fridge. Then prepare the cheese filling.
For the cheese filling:
- Whisk the double cream until soft peaks ( about 70% to the firm peak ).
- Use a hand whisk, beat the cream cheese and sugar together until all well combined.
- Put the vegetarian jelly powder into a bowl, pour the hot water in and stir until all melted. Let it cool down for 2 minutes, and fold it into the whisked cream, fold slightly, then add into the cream cheese mixture.
- Make sure everything is well combined, then spread all the cheese mixture on top of the chestnut puree.
- Use a knife to scrap some curly chocolate, randomly sprinkle on top of the cheese cake. Then chill it for few hours or overnight.
If you don’t want that much cream cheese mixture, you can use 2/3 of the quantity.
The konjac jelly powder is vegetarian. Mousse desserts or mousse cakes are generally not suitable for vegetarians, and since I am vegetarian, I created this recipe for someone like me to enjoy. You can buy konjac jelly powder from Chinese or Japanese supermarkets.
If someone likes to try this recipe, and wants to see the picture of konjac jelly powder, send me a message, I will post a picture to you.