| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 4 | Servings | ||
INGREDIENTS
| 50 | g | Butter |
| 100 | g | Digestive biscuits and |
| gingernut | ||
| combination | ||
| 200 | g | Cream cheese |
| 439 | g | Chestnut puree |
| 50 | g | Icing sugar |
| 2 | T | Orange liqueur |
| 1 | Orange | |
| 50 | g | Plain chocolate |
| 2 | T | Milk |
| 150 | Double cream | |
| 1 | T | Orange liqueur |
| Marrons glaces, redcurrants | ||
| red | ||
| berries or | ||
| crystallised orange | ||
| segment to decorate |
INSTRUCTIONS
Start by melting the butter in a pan. Place the digestive biscuits in a large food bag. Seal the bag and crush the biscuits to fine crumbs, using a rolling pin. 2 Add the biscuit crumbs to the butter and mix thoroughly. Press this mixture into four lightly oiled 10cm/4" loose-bottom tart tins. 3 Put the cream cheese, chestnut puree, icing sugar and orange liqueur in a food processor and whiz until smooth. 4 Grate the orange, add the rind to the chestnut mixture and whiz again. Spoon this mix into the biscuit bases and smooth over the surface with a palette knife. Transfer to the fridge to cool. 5 Break the chocolate into a small bowl. Add the milk, place the bowl on a pan of simmering water and cook for two minutes or until melted. 6 While the chocolate is melting, whip up the double cream to soft peaks and fold in the orange liqueur. Spoon into a piping bag fitted with a plain nozzle. 7 Remove the chocolate bowl from the heat and stir well. Remove the cheesecake from the fridge. 8 Spoon over teaspoons of the melted chocolate. Using a skewer, swirl and marble it into the cream filling mixture. 9 Carefully remove the cheesecake from the tin (the cheesecake may have to be kept on its base as it is too fragile). 10 Place onto the serving plate. Pipe the cream around the edge of the cheesecake. Decorate with marron glaces. Drizzle a little more chocolate sauce around the plate. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 268
Total Fat: 30.5g
Cholesterol: 84.2mg
Sodium: 344.8mg
Potassium: 542.9mg
Carbohydrates: 43.1g
Fiber: 5.6g
Sugar: 22.6g
Protein: 6.3g