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Sugar-free Cheesecake with Chestnuts

By on November 4, 2014

Chestnuts or kuri (栗）is a favourite autumn delicacy.  If eating it ‘as is’ sounds like a boring idea, whip up this nice recipe that will get your kids nodding in approval.  Get freshly roasted chestnuts at the Ameyoko shopping place in Ueno.

10676214_715713765182051_5543227037497863310_nIngredients

250 grams of biscuits
100 grams fresh salted butter
2 eggs
500 grams of ricotta cheese
125 grams of fresh yoghurt (or plain yoghurt)
250g chestnut puree (roasted and peeled)
10 grams of rum (optional)
100 grams of dark chocolate
100 g of fresh cream
candied chestnuts as decor

Put biscuits in a food processor for 10 secs at high speed.
Combine butter and egg for 30 secs (high speed) to make a dough.
Spread the dough evenly on the bottom and sides of a 24-cm baking tray to make the pie shell and refrigerate it for about half an hour.
In a mixing bowl, combine a pint of ricotta, yoghurt, chestnuts, 1 cream egg and rum. Stir.
Pour the mixture into the cake tin and bake at 170 * for about 45 minutes.
Remove from the oven and let cheesecake cool down.
On a mixing bowl, coarsely chop chocolates. Mix the cream. Dissolve the mix to 50 degrees for a few minutes.
Pour the chocolate cream mixture on top. Let it cool down a bit until the chocolate solidifies. Top with glazed marron.

 

About L. Kendall