Ingredients:-
BASE
- 250g digestives
- 50g soft butter
- 1 heaped tbsp sweetened chestnut puree
CHEESECAKE
- 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
FOR THE SYRUP
- 80ml water
- 60ml rum
- 1tbsp sweetened chestnut puree
- 50g caster sugar
- 15g butter
Method:-
- 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
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Details
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Written by Super User
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Category: Cakes
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