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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 253.1
  • Total Fat: 13.7 g
  • Cholesterol: 77.4 mg
  • Sodium: 67.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Candied Chestnut Christmas Cake calories by ingredient
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Candied Chestnut Christmas Cake

Submitted by: JO_JO_BA
Candied Chestnut Christmas Cake

Introduction

Chunks of buttery, rich, candied chestnuts that have been soaked in brandy fill this intense orange-vanilla crustless cheesecake for a Christmas dessert like no other. You'll need fresh chestnuts for this cake, so it really is a seasonal delicacy!

This cake should be served room temperature, never cold, so when you've just served dinner pull it out of the fridge to warm up.
Chunks of buttery, rich, candied chestnuts that have been soaked in brandy fill this intense orange-vanilla crustless cheesecake for a Christmas dessert like no other. You'll need fresh chestnuts for this cake, so it really is a seasonal delicacy!

This cake should be served room temperature, never cold, so when you've just served dinner pull it out of the fridge to warm up.

Number of Servings: 16

Ingredients

    1 pound fresh, in-shell chestnuts
    1/2 cup sugar
    1/2 cup Grand Marnier
    1 tbsp vanilla
    3 cups smooth, whole-milk ricotta
    1 cup mascarpone cheese
    1/4 cup brown sugar
    3 eggs
    2 tbsp grated orange zest
    1 tbsp vanilla extract
    1 tbsp water
    1 tbsp cornstarch

Directions

Preheat oven to 425 degrees F.
Score the shell of each nut halfway around and spread in a deep roasting pan.
Roast 25 minutes, until tender.
Peel away the shells and the inner skin, chop roughly and set in a deep, heavy-bottomed saucepan.
Add sugar and Grand Marnier.
Bring to a brisk simmer and cook 12-15 minutes, stirring constantly, until very thick. Add 1-2 tbsp of water if required to prevent burning.
Remove from heat and beat in 1 tbsp vanilla, then allow to cool 15 minutes.
Mash the nuts slightly against the side of the pot until they are the consistency of chopped peanuts. Set aside and cool completely.
Preheat oven to 350F. Grease a 10" springform pan and line the bottom with parchment.
In a large bowl, using electric beaters, combine cheeses, brown sugar, eggs and orange zest until fluffy.
Combine vanilla, water and cornstarch in a small dish until smooth, then beat into the cheese mixture.
By hand, using a spatula, slightly fold in the candied chestnuts. Do not mix thoroughly, it should look like a ripple.
Scrape mixture into the pan and smooth the top.
Bake for 45 minutes, then cover the pan with aluminum foil. Bake a further 15 minutes.
Turn off oven, leaving cake inside, and let sit 1 hour.
Remove from oven, run a knife around the edge of the cake, and chill completely before unmoulding.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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