Chestnut Cheesecake

Chestnut Cheesecake

They may not be roasted on an open fire, but the finely ground chestnuts added to the cheesecake impart a buttery, nutty flavor and a pleasing texture. Sugared herbs make enchanting garnishes—simply brush with beaten egg whites, sprinkle with granulated sugar to coat, and let dry before using.

Chestnut Cheesecake
Makes 1 (9½-inch) cake
  • 2½ cups crushed thin ginger cookies
  • 1½ cups sugar, divided
  • 1 teaspoon coarse salt, divided
  • ½ cup unsalted butter, melted
  • 1 large egg white, lightly beaten
  • 3 (8-ounce) packages cream cheese, room temperature
  • 4 large eggs, room temperature
  • 2 (16-ounce) containers sour cream, room temperature
  • 2 cups roasted chestnuts, finely ground
  • 1 teaspoon vanilla extract
  • Garnish: sugared thyme
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, pulse together cookies, ¼ cup sugar, and ½ teaspoon salt. With processor running, pour melted butter and egg white through food chute in a slow, steady stream until combined.
  3. Press mixture into bottom and up sides of a 9½-inch springform pan.
  4. Bake until edges just begin to brown, 10 to 12 minutes; let cool. Wrap heavy-duty foil around bottom and sides of pan to secure seal. (This step is vital in preventing water from seeping into pan.)
  5. In a large mixing bowl, beat cream cheese with a mixer at medium speed until creamy.
  6. Gradually add remaining 1¼ cups sugar and remaining ½ teaspoon salt, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, chestnuts, and vanilla extract, beating until just combined. Pour into prepared springform pan.
  7. Place springform pan in a deep pan, and pour enough boiling water into outer pan to come halfway up sides of springform pan.
  8. Reduce oven temperature to 325°. Bake until center is nearly set, 50 to 65 minutes. Turn oven off, open oven door slightly, and let cheesecake rest for 20 minutes. Carefully remove from oven.
  9. Remove pan from water bath, and remove foil. Run a knife around edges of cheesecake to release sides. Remove pan. Cover and refrigerate for at least 8 hours and up to 3 days. Garnish with sugared thyme, if desired.

For more delectable additions to the holiday sideboard, see “Ambrosial Fare” on page 73 of the
Holiday Bliss 2017 issue of Victoria Classics

Victoria Special Issue Holiday Bliss 2017

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