3/4 stick (6 Tbsp) 75 g butter or margarine
4 tbsps honey
75 g plain chocolate, broken into small pieces
4 tbsps honey
75 g plain chocolate, broken into small pieces
for the filling
450 g full fat soft cheese
1 X 425 g (15 oz) can unsweetened chestnut puree
4 eggs, separated
1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
few drops of vanilla essence
300 ml double or whipping cream
40 g powdered gelatine
8 tbsps water
6 marrons glace, chopped (optional)
1 X 425 g (15 oz) can unsweetened chestnut puree
4 eggs, separated
1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
few drops of vanilla essence
300 ml double or whipping cream
40 g powdered gelatine
8 tbsps water
6 marrons glace, chopped (optional)
for the topping
1/3 cup (50 g) icing sugar (confectioners sugar)
2 tbsp cocoa powder
2 tbsp cocoa powder
method
1. Melt the butter or margarine and honey in a saucepan over a gentle heat. Add the chocolate and stir until it melts. Stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the chestnut puree, 175 g / 6 oz of the caster sugar, the egg yolks, vanilla essence and cream.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped marrons glace, if used.
7. Spoon the cheese mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Dust the top of the cheesecake with a thin even layer of sifted icing sugar.
10. Place a patterned paper doiley over the icing sugar and dust the sifted cocoa powder over the doiley.
11. Carefully lift the doiley off the top of the cheesecake so as not to disturb the pattern.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the chestnut puree, 175 g / 6 oz of the caster sugar, the egg yolks, vanilla essence and cream.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped marrons glace, if used.
7. Spoon the cheese mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Dust the top of the cheesecake with a thin even layer of sifted icing sugar.
10. Place a patterned paper doiley over the icing sugar and dust the sifted cocoa powder over the doiley.
11. Carefully lift the doiley off the top of the cheesecake so as not to disturb the pattern.
serving amount
serves 10 - 12
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