Chestnut-Maple Cheesecake

The Washington Post, December 19, 2007

• • Course: Dessert
• • Features: Holiday (Christmas)

Summary:

When sweetened chestnut puree was hard to find, Frances Sellers roasted and shelled the chestnuts, then pureed them with maple syrup to taste. Instead of the topping recipe here, you also could simply drizzle maple syrup over the cheesecake just before serving. It's best to refrigerate this cake overnight. Let it come to room temperature.

The cheesecake freezes well.

16 to 20 servings

Ingredients:

For the base

• • 2 cups graham cracker crumbs
• • 1/4 cup unsalted butter, at room temperature
• • 1 heaping tablespoon sweetened chestnut puree (may substitute unsweetened chestnut puree with 1 teaspoon maple syrup)

For the filling

• • 1 pound cream cheese, at room temperature
• • 3/4 cup sugar
• • 3 large eggs
• • 3 large egg yolks
• • 3/4 cup sour cream
• • 1 teaspoon freshly squeezed lime juice
• • 1 teaspoon vanilla extract
• • 2 tablespoons rum
• • 1 cup sweetened chestnut puree (may substitute 1 cup unsweetened chestnut puree and 3 tablespoons maple syrup)

For the syrup topping

• • 1/4 cup maple syrup
• • 1 tablespoon unsalted butter, melted
• • 1 tablespoon sweetened or unsweetened chestnut puree

Directions:

Position an oven rack in the middle of the oven; preheat to 350 degrees. Boil a kettle of water. Wrap the outside of a 9-inch springform pan first in oven-safe plastic wrap or wax paper and then aluminum foil to make sure it is waterproof.

For the base: Combine the graham cracker crumbs, butter and chestnut puree in the food processor; pulse until it is the consistency of wet sand. Press evenly into the bottom of the springform pan and refrigerate until ready to bake.

For the filling: Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed until it is smooth and creamy. Add the sugar, then the eggs and egg yolks, one at a time, mixing well after each addition. Add the sour cream, lime juice, vanilla extract, rum and sweetened chestnut puree; beat until the mixture is smooth and creamy. Pour the filling over the prepared base, then place the wrapped cheesecake pan in a roasting pan. Place the pan on the middle rack of the oven and fill with 1 inch of boiled water. Bake for about 1 hour or until the filling is set but still slightly wobbly in the center. Allow to cool completely and then cover and refrigerate, still in the springform pan.

While the cheesecake is cooling, make the syrup topping: Combine the maple syrup, melted butter and chestnut puree in a blender. Remove the cheesecake from the pan and place on a platter; pour the syrup topping over the cheesecake just before serving.

Recipe Source:

From Health section editor Frances Stead Sellers, based on a Nigella Lawson recipe.

263 calories, 17g fat, 10g saturated fat, 105mg cholesterol, 166mg sodium, 23g carbohydrates, n/a dietary fiber, n/a sugar, 5g protein.