Iced Chestnut Ripple Cheesecake Recipes

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

CHESTNUT CHEESECAKE

Steps:

• Preheat the oven to 350°F, and put the kettle on to boil.
• For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom of a 9 inch springform pan and place in the fridge while you make the filling.
• Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese and sugar. Pour in the sour cream, lime juice, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée. Don't worry about making a fully amalgamated mixture: smooth cream cheese with grainy streaks of chestnut is just fine.
• Line the outside of the springform pan containing the crumb base with a good wrapping of plastic wrap, so that the whole of the bottom and sides are enveloped in plastic. Do the same with aluminum foil, covering the layer of plastic wrap to make a very watertight casing. Stand the springform, thus covered, in a roasting pan and pour in the chestnut filling. Once that's done, pour water from a recently boiled kettle into the roasting pan to come just over an inch up the side of the pan (the plastic wrap will make it bob up and down a bit) and place in the oven to cook for an hour.
• When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting pan, take off the foil and plastic wrap and let the cheesecake cool on a rack. Refrigerate overnight before unmolding and leaving it to get back to room temperature. If you need to unmold it long before you want to eat it (I often do just because I like to get all bothersome stuff out of the way before people arrive) then just sit it on its serving plate in the fridge until about 20-30 minutes before you want to eat it. I'd take it out as you sit down to dinner or lunch or whatever.
• You can make the syrup in advance but do not pour over until the actual point of serving.
• You just put all of the syrup ingredients into a saucepan and melt together. Let the syrup boil for 10 minutes, then cool to just warmish (or even room temperature) before criss-crossing the top of the cheesecake with it.

CHESTNUT CHEESECAKE

Steps:

• Preheat oven to 375°F. Blend whole unblanched almonds, sugar and almond extract in processor until almonds are coarsely chopped. Add unsalted butter and process until almonds are finely chopped. Press almond mixture firmly onto bottom and 1 inch up sides of 8-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until light brown, about 13 minutes. Transfer crust in pan to rack and cool. Reduce oven temperature to 300°F.
• Drain chestnuts thoroughly. Cut enough chestnuts into 1/4- to 1/2-inch pieces to measure 1 cup (reserve remaining chestnuts for topping). Using electric mixer, beat room temperature cream cheese, sugar and vanilla extract in medium bowl until very smooth. Beat in eggs, 1 at a time. Cover bottom of crust with 1 cup chestnuts pieces. Spoon cream cheese mixture over. Place springform pan on baking sheet.
• Bake cheesecake on baking sheet until center is just set, about 45 minutes. Cool cheesecake 30 minutes. Chill uncovered until cold, about 3 hours, the cover. (Cheesecake can be made 1 day ahead. Keep refrigerated.)
• Cut around sides of pan to loosen cheesecake; release pan sides. Beat whipping cream in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around to edge of cake. Place 1 reserved chestnut piece on each rosette.