Chestnut Cheesecake Recipe

Name: Chestnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Cream cheese; 200 ml Heavy cream; 150 grams Peeled sweet chestnuts; 60 grams Sugar; 2 Eggs; 2 tbsp Cake flour; 1 tbsp Rum; 1 Chestnuts simmered in their inner skins; 100 grams Biscuits; 60 grams Butter

Servings: persons

1
Base: Chop the biscuits in a food processor, add the melted butter, and mix together.
2
Press into the tart pan.
3
Batter: First, put the heavy cream, peeled sweet chestnuts, sugar, eggs, and rum into a food processor and mix.
4
Next, add the cream cheese and flour into the food processor and mix.
5
It will be thick and hard to mix, but try your best to thoroughly combine all the ingredients.
6
Put your desired amount of simmered chestnuts in the bottom of the pan.
7
Rather than putting them right up to the edge, it looks nicer if you leave a little space.
8
Slowly pour the batter on top of the chestnuts.
9
Bake in a preheated oven at 170C for 30 minutes, then reduce to 160C and bake for 20 more minutes to finish.
10
Once cooled, remove from the pan and wrap with plastic wrap.
11
If you let it sit in the refrigerator overnight, the flavors will settle, making the cake even more delicious.
12
Sweet chestnuts: This time, I used 130 g of sweet chestnuts, but the flavor of the chestnuts are a bit weak, so if you want to have a richer taste, I recommend you add more.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Cream cheese, 200 ml Heavy cream, 150 grams Peeled sweet chestnuts, 60 grams Sugar, and more.

Yes, Chestnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chestnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions