• 250g digestives
    • 50g soft butter
    • 1 heaped tbsp sweetened chestnut puree


    • 500g cream cheese
    • 125g caster sugar
    • 3 eggs
    • 3 egg yolks
    • 175ml sour cream
    • 1tbsp lime juice
    • 1tsp vanilla extract
    • 1-2tbs rum
    • 350g sweetened chestnut puree


    • 80ml water
    • 60ml rum
    • 1tbsp sweetened chestnut puree
    • 50g caster sugar
    • 15g butter


    • preheat oven 180c/160c fan/ gas 4....
    • process the biscuits, butter and chestnut puree until fine breadcrumbs.
    • press it in to the bottom of a 23cm spring form cake tin and chill
    • Beat the cream cheese until smooth
    • add the sugar
    • add the eggs and egg yolks 1 at a time..beating well
    • pour in the sour cream, vanilla, lime juice and rum and beat well until smooth and creamy
    • fold in the chestnut puree
    • wrap the outside of the cake tin with clingfilm so that the top and side are protected..
    • do the same with foil - so that the tin is water tight
    • stand the tin in a roasting tin and pour in the chestnut filling
    • pour water from a just boiled kettle into the roasting tin to come up about 1' up the cake tin
    • place in the oven for 1hr
    • When the cake is ready it should just be set on top-with some wobble left as it will continue to cook whilst cooling
    • Take the cake tin out of the roasting tin....remove the foil and film and cool the cake on a rack
    • Place in the fridge over night and then remove the tin and leave out of the fridge to return to room temperature
    • The syrup can be made in advance - but not poured over the cake until just before serving...
    • For the syrup, melt all the ingredients together and boil for 10 mins, then cool and drizzle over the cake