Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 50 gm Butter
- 100 gm Digestive biscuits and gingernut combination
- 200 gm Cream cheese
- 439 gm Chestnut puree
- 50 gm Icing sugar
- 2 Tbsp. Orange liqueur
- 1 x Orange
- 50 gm Plain chocolate
- 2 Tbsp. Lowfat milk
- 150 ml Double cream
- 1 Tbsp. Orange liqueur Marrons glaces, redcurrants, red berries or possibly crystallised orange segment to decorate
Direcciones
- 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 in the biscuit crumbs to the butter and mix thoroughly. Press this mix 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 till smooth.
- 4 Grate the orange, add in the rind to the chestnut mix and whiz again. Spoon this mix into the biscuit bases and smooth over the surface with a palette knife. Transfer to the fridge to cold.
- 5 Break the chocolate into a small bowl. Add in the lowfat milk, place the bowl on a pan of simmering water and cook for two min or possibly till melted.
- 6 While the chocolate is melting, whip up the double cream to soft peaks and mix 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 tsp. of the melted chocolate. Using a skewer, swirl and marble it into the cream filling mix.
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 364 | 78% |
| Total Fat 41.69g | 52% |
| Saturated Fat 24.8g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 294mg | 12% |
| Potassium 252mg | 7% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.38g | 4% |
| Protein 6.96g | 11% |
