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Add a photoServings: 8
Ingredients
- 150 gm packet Nice biscuits
- 60 gm butter or possibly hard margarine
- 1/2 tsp mixed spice
- 225 gm cream cheese
- 25 gm icing sugar sifted
- 2 x level tsp. powdered gelatine
- 225 gm sweetened chestnut puree
- 2 x egg whites
- 110 ml double cream
Directions
- You will need an 20cm loose based sponge or possibly flan tin lightly oiled.
- First make a crumb crust by finely crushing the biscuits in a food processor or possibly with a rolling pin and a lot of pressure.
- Gently heat the butter in a saucepan remove it from the heat and stir in the crushed biscuits and spice.
- Spoon it into the prepared tin and press it down firmly and proportionately.
- Cover it with clingfilm and refrigeratein a fridge till hard at least 30 min.
- Meanwhile put the gelatine with 2 Tbsp. of cool water into a small bowl and stand this in a pan of barely simmering water.
- Stir it till the gelatine has dissolved and has become completely clear and transparent.
- Then in a large mixing bowl beat the cream cheese until smooth and blend in the icing sugar.
- Next take 175g of the chestnut puree leaving the other 50g for decoration and stir this into the cheese mix.
- Then stir in the dissolved gelatine and beat it till smooth.
- Finally whisk the egg whites until stiff and carefully fold them into the mix. Pour this into the biscuit base smooth the top and place in the fridge to refrigerateand become hard about 3 hrs.
- Before serving remove the cheesecake from the tin.
- Whisk the double cream and then combine it with the remaining chestnut puree and using a palette knife carefully spread it over the surface of the cheesecake.
- Serves 8 people
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 180 | 66% |
| Total Fat 20.48g | 26% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 290mg | 12% |
| Potassium 85mg | 2% |
| Total Carbs 17.86g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.82g | 1% |
| Protein 4.8g | 8% |
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