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Chocolate Chestnut Cheesecake


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4

Ingredients

Sable Base

  • 50 g sugar
  • 100 g unsalted butter, cubed
  • 1 tsp vanilla essence
  • 1/2 tsp baking powder
  • Pinch sea salt
  • 2 egg yolks
  • 70 g plain flour

Filling

  • 100 g dark chocolate, broken into pieces
  • 100 g sugar
  • 220 g cream
  • 250 g chestnut purée
  • 3 large eggs
  • 250 g cream cheese
  • 1 tsp vanilla essence
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Recipe's preparation

    Sable Base
  1. Place sugar into mixing bowl and mill 10 secs/speed 10

    Add butter and vanilla and mix 20 secs/speed 4

    Add remaining ingredients and mix 10 secs/speed 3

  2. Scrape out mixture onto floured ThermoMat

    Form into disc with damp hands

    Wrap in cling wrap and freeze for 30 mins

  3. Preheat oven to 150C

    Line base of 18cm spring form tin with baking paper

    With wet hands, push cold dough into lined tin and bake 30 - 35mins (or until golden brown and fragrant)

    Cool completely before continuing recipe

  4. Filling
  5. Place chocolate and half of the sugar into mixing bowl and mill 8 secs/speed 9

    Add half of the cream and melt for 3 - 4 mins/50C/Gentle stir setting (speed 1)

    Add 120g of chestnut puree and mix 10 secs/speed 4

    Scrape down sides of bowl and repeat. Set aside.

  6. Place remaining sugar, cream, chestnut puree, eggs, cream cheese and vanilla essence into mixing bowl and mix 20 secs/speed 8

    Return chocolate mixture to mixing bowl and gently incorporate 3 - 4 secs/Reverse/speed 3

  7. Pour mixture onto cooked base and place cheesecake into Varoma on top of chopsticks (pair) to allow for easier steam circulation.

    Place 1.2L water into rinsed mixing bowl.

    Set Varoma into position and steam 50 mins/Varoma temp/speed 2.

  8. Cool completely and chill in tin for several hours (or overnight)

    Top with Chocolate Ganache (EDC)

    Garnish with toffee nuts, chocolate truffles or fresh fruit to taste

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Tip

If you cannot source chestnut puree (most Italian grocers should have in stock) you can replace with homemade cashew butter. Place 250g cashews into mixing bowl and mill 30 secs/speed 8 until butter is formed. Proceed with recipe as directed.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • What a deliciously beautiful

    Submitted by missandrea on 1. April 2015 - 01:17.

    What a deliciously beautiful cheescake!

    I had to use cashew butter as i couldnt get my hands on chestnut puree. And i also put a few entree sized knives underneath the tin, as my chopsticks were too big! 

    Cant wait to make it again!

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  • This is a recipe I have been

    Submitted by letstryit on 28. December 2014 - 00:14.

    This is a recipe I have been wanting to make for ages. It is featured on the varoma page of the Thermomix flip chart and as a consultant it's nice to endorse the pictorials with hands on experience in creating them!

    I tracked down a place to buy chestnut purée and made it for Christmas Eve to share with friends. Enjoyed by those that didn't normally like cheesecake!

    I used gluten free flour so it could be enjoyed by my wife and it was a super hit.

    For making the base I found using the Thermomat and flour didn't work for me. I suggest using baking paper and scrape with the spatula to help form a disc . After chilling in the fridge, gently roll between two pieces of baking paper, remove the top paper,  flop into the spring form tin, remove the other paper, patch up as required and smooth with a wet hand. The thermomix spatula is your friend, and helps gather up any sticky pieces from the baking paper.

    My chopsticks were too big for the varoma so I used a couple of teaspoons under the base of the spring form pan. Condensation from the lip dropped onto the top of the cake and needed soaking up with a paper towell. Next time I will try covering the top of the tin with foil. The cheesecake had just a little wobble in the middle at the end of the cooking time and set beautifully.

    This is now a "killer recipe" in my collection. Thanks for sharing!

    John

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • This is so delicious!!

    Submitted by We Love Thermomixing on 1. May 2014 - 20:57.

    This is so delicious!!

    Passionate Thermie consultants based in and around Hobart, sharing energy, enthusiasm & commitment to cooking. Visit our Facebook page- We Love Thermomixing

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  • Absolutely delicious! I used

    Submitted by RebeccavW on 4. April 2014 - 08:55.

    Absolutely delicious! I used a bicuit base instead and used half cashews half chestnuts and the flavour was amazing. They also work just as well baked in the oven. I did individual ones which did not all fit in the varoma so I had half steamed half baked and both were great. 

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  • Nom nom nom! I'm not a fan of

    Submitted by Aimee Turner on 9. November 2013 - 09:55.

    Nom nom nom! I'm not a fan of really cheesy cheesecakes, so this is PERFECT for me - yummo!

     

    The 18cm tin is so that it fits into the bottom of the varoma. I used a 20cm tin and it worked OK, I wouldn't go much bigger though, or it might hold the lid too high off the top for it to work well

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  • Absolutely love this! Waiting

    Submitted by EleniB on 24. October 2013 - 10:41.

    Absolutely love this! Waiting for another excuse to make it! I didn't expect it to be so mousse like.  :)

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  • Also I used a gluten free

    Submitted by Jenny j on 3. August 2012 - 17:26.

    Also I used a gluten free base!!

    Jenny J

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  • Yum yum yum...very easy and

    Submitted by Jenny j on 3. August 2012 - 17:25.

    Yum yum yum...very easy and delicious.  I used TM cashew cream instead of chestnut....was a really good result.  Thank you :)

    Jenny J

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  • i had been looking at this

    Submitted by clare purnell on 26. March 2012 - 12:29.

    :D i had been looking at this cheesecake for ages thinking naaaa,how can you do that in the Varoma?

    It was absolutely gorgeous rich and 'chocolatey',worked a treat in the varoma....amazing!

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  • does it not get wet when

    Submitted by Una Ferguson on 12. March 2012 - 18:31.

    does it not get wet when steaming in the varoma?

    Una

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  • This cheesecake is simply

    Submitted by Jeffia on 21. December 2011 - 09:52.

    This cheesecake is simply divine. I used it for a village bakeoff and was the proud winner of the frilly apron as judged by a local chef who said, "This is so good, I'd sell it in my restaurant if I could". :)

    I didn't have access to chestnut puree, but ground cashew butter, as suggested in the recipe, was absolutely fine.

    The chocolate ganache also worked beautifully.

     

     

     

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  • for how many people is this

    Submitted by CristinaV on 4. November 2011 - 12:32.

    for how many people is this cake for?18 cm is tiny.

     

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  • Easy to make, tasty  and

    Submitted by Elsa Roby on 12. October 2011 - 13:17.

    Easy to make, tasty  and beautiful result  :)

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