-FOR THE BASE-
50 g Butter
100 g Digestive biscuits and
-gingernut
; combination
-FOR THE FILLING-
200 g Cream cheese
439 g Chestnut puree
50 g Icing sugar
2 tb Orange liqueur
1 Orange
-FOR THE TOPPING-
50 g Plain chocolate
2 tb Milk
150 ml Double cream
1 tb Orange liqueur
Marrons glaces; redcurrants,
-red
; berries or
; crystallised orange
; segment to decorate
1 Start by melting the butter in a pan. Place the digestive biscuits
in a large food bag. Seal the bag and crush the biscuits to fine
crumbs, using a rolling pin.
2 Add the biscuit crumbs to the butter and mix thoroughly. Press this
mixture into four lightly oiled 10cm/4″ loose-bottom tart tins.
3 Put the cream cheese, chestnut puree, icing sugar and orange
liqueur in a food processor and whiz until smooth.
4 Grate the orange, add the rind to the chestnut mixture and whiz
again. Spoon this mix into the biscuit bases and smooth over the
surface with a palette knife. Transfer to the fridge to cool.
5 Break the chocolate into a small bowl. Add the milk, place the bowl
on a pan of simmering water and cook for two minutes or until melted.
6 While the chocolate is melting, whip up the double cream to soft
peaks and fold in the orange liqueur. Spoon into a piping bag fitted
with a plain nozzle.
7 Remove the chocolate bowl from the heat and stir well. Remove the
cheesecake from the fridge.
8 Spoon over teaspoons of the melted chocolate. Using a skewer, swirl
and marble it into the cream filling mixture.
9 Carefully remove the cheesecake from the tin (the cheesecake may
have to be kept on its base as it is too fragile).
10 Place onto the serving plate. Pipe the cream around the edge of the
cheesecake. Decorate with marron glaces. Drizzle a little more
chocolate sauce around the plate.
Yields
4 servings