Recipe

Candied Chestnut Christmas Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 2 months ago Chunks of buttery, rich, candied chestnuts drenched in Grand Marnier 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 ... More Prep:100m Cook:130m Servings:16	Jo_jo_ba
	sweet nutty cheesy creamy rich creamy dairy crunchy sugary vanilla citrusy orangey brandy christmasy festive holiday glutenfree cheesecake flourless ricotta mascarpone

Candying chestnuts

Caramelized nuts

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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

2 tbsp cold 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.

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Comments

jo_jo_ba 1 year, 2 months ago said:
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

magali777 1 year, 2 months ago said:
Wow, this is great! thanks for sharing!

peetabear 1 year, 2 months ago said:
This is great... i can't wait to try it... almost chestnut season! ^5

55to64 1 year, 2 months ago said:
A real holiday showstopper! I'll be looking at this one very seriously for the upcoming season!

Thank you for posting.

pieplate 1 year, 2 months ago said:
This looks excellent. I have been hoarding some peeled chestnuts from France, waiting waiting for some place where they would really shine. I like the (relative) lightness of the ricotta cheese. Who needs crust?!