Ricotta chestnut cheesecake

    1 hour 55 min

    If you have access to fresh chestnuts and want to try an autumnal cheesecake, try this light version with ricotta and chestnuts. It contains no flour so it's gluten free.

    1 person made this

    Serves: 16 

    • 450g fresh chestnuts
    • 200g caster sugar
    • 1 vanilla bean, slit lengthwise
    • 100ml dark rum
    • 900g ricotta cheese
    • 4 large eggs
    • 50g orange peel, minced
    • 2 teaspoons vanilla extract

    Prep:45min  ›  Cook:1hr10min  ›  Ready in:1hr55min 

    1. With a serrated small knife, cut an X in each chestnut. Place chestnuts in a saucepan, cover with water and bring to the boil. Cook till the chestnuts can be easily pierced with a knife, about 15 minutes. Peel while still warm, making sure to remove all of the thin fibrous inner skin.
    2. In a saucepan bring half of the sugar with the vanilla bean and rum to the boil and cook, stirring, till it turns into a thick caramel like syrup. Remove from the heat and let cool.
    3. In a bowl beat ricotta cheese, eggs and remaining sugar till smooth. Add orange peel and vanilla extract.
    4. Pulse chestnuts in the food processor till finely chopped but not paste like. Add a little of the ricotta mixture if the blade runs Stir chestnuts with the ricotta mixture.
    5. Preheat oven to 175 C / Gas 4. Line a 26cm springform tin with greaseproof paper and grease the sides very well. Add mixture and back in your preheated oven for 1 hour. Reduce heat to 160 C / Gas 3 and bake for a further 10 minutes.
    6. Let cool slightly then unmould and let cool on a wire rack till cooled completely. Refrigerate and eat within in the next two days.

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