Nigella Lawson 's chestnut cheesecake recipe is "undeniably festive" and ever so moreish. While the delicious vanilla and chestnut cheesecake takes around 60 minutes to bake in the oven, an overnight stay in the fridge is needed. Enabling the cheesecake to have enough time to firm up in the fridge means the dessert will look how it's supposed to when serving.
Plus, with a drizzling of sauce at the very last minute, expect eyes to light up with delight. Here's how to recreate Nigella Lawson 's Christmassy vanilla and chestnut cheesecake bake. Chestnut cheesecake 250g digestive biscuits 50g soft butter One tbsp sweetened chestnut puree 500g cream cheese 125g caster sugar Three large eggs Three large egg yolks 175ml sour cream One tsp fresh lime juice One tsp vanilla extract Two tbsp rum 350g sweetened chestnut puree For the syrup 80ml water 60ml rum One tbsp sweetened chestnut puree 50g caster sugar 15g butter Method Preheat the oven to 180C (160C fan/ 350F/gas mark four).
Boil the kettle. For the base Blitz the biscuits, butter and chestnut purée until it's like fine crumbs. Press the mixture into the bottom of a (nine-inch) springform cake tin and place in the fridge.
Making the filling Beat the cream cheese until smooth and add the sugar. Add the eggs and egg yolks, beating them in one by one. Pour in the sour cream, lime juice, vanilla extract and rum, and beat again.
Then fold in the sweetened chestnut purée. Preparing the tin Line the outside of the springform tin con.
