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Chestnut, Ginger and Blackberry Cheesecake

Chestnut, Ginger and Blackberry Cheesecake

“Ginger and chestnuts go very well together as it turns out, I added the blackberries for a little fresh touch on top. The cheesecake takes a long time to bake but rewards you for its long slow stay in the oven with a smooth and lusciously light texture”

By Alex Mackay

  • Serves 8

  • 1 hour

  • 3 pans

  • Proficient

Suitable for vegetarians

Ingredients

For the Base

For the Filling

For the glaze / to finish

Instructions


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Pre-Heat your oven to 120c /Gas 1/2, rack position middle shelf

2.Put the chestnuts, biscuits, butter and ginger into your food processor. Blend to a sandy texture

3.Surround the outside of a 23cm springform cake tin with a double layer of tin foil, making sure that all of the base and sides are covered. Line the base of the tin with baking paper

4.Press the biscuit mix into the base of the cake tin

5.Add the mascarpone, chestnut puree, crème fraiche, grated ginger and caster sugar to your food processor. Blend for 2 minutes until smooth. Add the eggs and egg yolks one at a time. Blend just enough to combine them completely

6.Put the tin on top of a baking roasting tray. Use a spatula to get all of the cheesecake filling into the tin

7.Bake for 2 hours until the cheesecake is set on top but slightly wobbly in the centre

8.Turn off the oven and leave to sit for 15 minutes. Take the cheesecake out of the oven and when it is cool enough, put it into the fridge for at least 2 hours to finish setting it completely

9.For the syrup, put all ingredients into a saucepan. Melt them together. Bring to the boil. Turn the heat to low. Simmer for 10 minutes until the syrup is thick enough to coat the back of a spoon. Leave to cool until it is just lukewarm. Spoon the syrup all over the top of the cheese cake. Leave it to set for 2-3 minutes

10.Run the blade of a small knife between the tin and the cheesecake to loosen it. Remove the cake tin. Slice the cheesecake with a hot knife. Top each slice with blackberries and serve the rest on the side

How'd you get on?

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