This raw cheesecake dessert is a combination of sweet, earthy and nutty flavours and embodies decadence without the guilt factor. Itís quick and easy and requires no baking, which is my ideal type of dessert.
I would normally use freshly roasted chestnuts and make my own puree mix however in this instance, I used a pre-made Chestnut Puree.
The availability of tinned Chestnut Puree means this dessert can be enjoyed all year round.
This Raw Chestnut Cheesecake is a combination of sweet, earthy and nutty flavours and embodies decadence without the guilt factor.
Preparation Time: 45 minutes (includes freezing time)
Makes: 6 Individual 10cm Diameter Spring-form Pie Tins or 1 Large Cake Tin
Ingredients Cheesecake Crust 1 Cup Almonds
1 Cup Macadamia Nuts
2 Tablespoons Carob
ľ Teaspoon Sea Salt
4 Tablespoons Coconut Oil
2 Tablespoons Rice Malt Syrup
Raspberries, Carob, Mint and crushed Chestnuts to garnish.
Method Making the Cheesecake Crust
Combine the almonds, macadamia nuts, carob, coconut oil, rice malt syrup and sea salt into a food processor and blend into a condensed and sticky mixture.
Combine all the cheesecake crust ingredients into a blender and process into a condensed and sticky mixture.
While processing, continuously scrape the mixture from the blades and sides of the processor until the mixture is pudding like. This should take approximately 20 minutes.
Continuously scrape the mixture from the blades and sides of the food processor until the mixture is pudding like.
Line individual spring-form cake tins or one large cake tin with cling wrap and divide the crust mixture between each cake tin evenly. Using a fork or spoon firmly pack and press the mixture onto the bottom of each tin.
Line individual springform cake tins with cling wrap and firmly pack and press the crust mixture onto the bottom of each tin.
Cover the tops of the tins with the overhanging cling wrap then place into the freezer to firm for approximately 20-25 minutes while making the cheesecake filling.
Making the Chestnut Cheesecake Filling
Pour the coconut cream into a large bowl and using a hand beater or food processor whip until the cream becomes thick.
Add the chestnut puree, vanilla and mascarpone cheese to the whipped coconut cream and blend until thoroughly combined and smooth.
Blend the filling ingredients together until thoroughly combined and smooth.
Remove the tins containing the Cheesecake Crusts from the freezer.
Using a spoon divide the chestnut filling into each tin.
Spoon the chestnut filling into each cake tin and refrigerate until required.
Cover the tins with cling wrap and refrigerate the Chestnut Cheesecakes until required.
Just before serving, use the cling wrap to help remove each cheesecake from its springform tin. Place each cheesecake onto individual serving plates and crumble some fresh chestnuts over the top of each cheesecake. If you donít have fresh chestnuts available, use walnuts or hazelnuts which are great substitutes.
Finish by garnishing each cheesecake with a sprinkle of carob or cocoa and decorate with some fresh mint leaves and raspberries.
Serve the Raw Chestnut Cheesecakes on individual plates and garnish with crushed fresh chestnuts, raspberries, carob and mint.