Nigella's Chestnut Cheesecake

The other day I decided to make a Chestnut Cheesecake from Nigella Lawson's book 'Feast'. This was only because I happened to have half a can of Sweetened chestnut puree left over from the christmas cake I had made earlier. Seeing as it costs about $10 a can, I didn't want to waste a drop.

This cheesecake was truly one of the best I have ever had. The chestnut adds such a warming and inviting flavour to the soft cream cheese filling.

I really recommend that you try this out. It's a winner! (Sorry the photo sucks. I forgot to take one before my family hacked into it.)

Recipe 'Chestnut Cheesecake' p. 84 "feast" by Nigella Lawson, Chatto and Windus London

For the base:

250 g Digestive bicuits

50g soft butter

1 heaped tablespoon sweetened chestnut puree ( i left this out, as i didn't have enough chestnut puree)

For the cheesecake:

500g Cream cheese

125 caster (granulated) sugar

3 eggs

3 egg yolks

175ml sour cream

1 teaspoon lime (i substiuted with lemon juice)

1 teaspoon vanilla extract

1-2 tablespoons rum ( i left this out, cause i don't like it)

350g sweetened chestnut puree

For the syrup (i didn't bother making this, as the cheesecake is good enough as it is)

80ml water

60 ml rum

1 tablespoon sweetened chestnut puree

50g caster sugar

15g butter

Method:

Preheat oven to gas mark 4/180 degrees celcius and put the kettle on to boil.

Meanwhile process bicuits, butter and puree for base until fine crumbs are formed. Press mix into base of a 23cm sprinform tin and place in the fridge.

Beat the cream cheese until smooth and add sugar. Add eggs and egg yolks one ata a time. Pour in the sour cream, lime juice, vanilla and rum and beat till smooth and creamy, Then, flod in sweetened chestnut puree. Line the outside of the springform tin with a layer of clingfilm, then a layer of al foil making sure all of the base and side is covered. Stand the covered tin in a roasting tray, pour in the cheesecake batter into the tin and then, fill the roasting tray with the eater from the kettle to come 3cm up the side of the springform tin.

Place in the oven for one hour, until set on top and slightly wobbly underneath.

Remove the tine from the roasting tray and leave to cool before placing in the fridge. Unmould a while before you want to serve it and allow it to reach room temperature.

For the syrup put all ingredients in saucepan and melt, then let boil for 10 mins. Coll to warm temperature and then drizzle on top of cheesecake before serving.