Chestnut & Sweet Potato Layered Cheesecake
I was besides myself when I first tried this recipe. It was incredible the first time, but a few modifications later and this is a definite keeper!
This recipe has been updated to include how to make your own chestnut puree.
•1/2 cup Oreo Cookies, without the cream
•1/3 cup Butter, melted
8 oz. cream cheese
2 egg yolks
1/3 whipping cream
1/2 tsp vanilla extract
1 tbsp rum
1/2 cup chestnut puree, sweetened (see recipe below)
•1 3/4 pounds raw chestnuts
•1 cup sugar
•1 3/4 cups water
•1 teaspoon vanilla
Sweet Potato Cheesecake Yield: 1 3/4 cups Chestnut Puree
8 oz cream cheese
3 tbsp castor sugar
5 tbsp cream
1/4 tsp salt
3/4 cup sweet potato puree
Remove Cream filling from cookies. Finely ground the cookies. Pour warm butter over cookies. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.
1.To roast the chestnuts: Heat oven to 400 degres. Cut an "X" into the flat side of each chestnut shell. Place chestnuts in a single layer on a sheet pan with a lip. Roast until shells begin to peel back, about 15-20 minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes to cool. Peel shells and let chestnuts cool completely.
2.To make the sweetened chestnut puree: In a medium saucepan, bring chestnuts, sugar and water to a boil. Reduce heat and simmer 25-35 minutes until most of the liquid has evaporated. Remove from heat and stir in vanilla.
3.Strain the chestnuts, reserving the liquid. Blend chestnuts in a food processor until smooth. Slowly add as much syrup as necessary to achieve the desired consistency through the food chute while the processor is running. Let cool completely before referigerating.
Beat the cream cheese until smooth. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese. Pour in the whipping cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée.
Pour the cream cheese mixture into the prepared crust and place in refrigerator until you are finished preparing the sweet potato layer.
Sweet Potato Cheesecake
Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed sweet potato and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).
Take unfinished cheesecake out of the refrigerator and carefully pour mixture on top of the chestnut mixture. Bake at 300F for 45-60 minutes or till the edge of filling is set. Cool on rack completely before refrigerating.
Grate white chocolate slivers and cover top of cooled and refrigerated cake and
garnish with roasted chestnut slivers (optional)