No-bake chestnut cream cheesecake
Published on 21 December 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Easy, delicious autumn cake, creamy and flavourful, made ahead or frozen. Here are 3 decorations; acetate around sides keeps edges even. 
INGREDIENTS FOR A 22/24 CM TIN
BASE
200 g plain biscuits, Oro Saiwa, Digestives or gluten-free
2 tablespoons unsweetened cocoa
100 g butter
FILLING
400 g Philadelphia
300 g whipping cream
100 g sugar
8 g gelatine
250 g chestnut spread, plus topping
Melted dark chocolate to decorate
I finely crush biscuits and add cocoa.
I add microwave-melted butter.
I mix well.
I press evenly in a parchment-lined tin with a meat mallet and refrigerate.
I soak gelatine in very cold water for 10 minutes.
I combine Philadelphia and sugar in a bowl.
I whisk electrically.
Chestnut spread.
I continue whisking.
I warm a few measured cream spoonfuls without boiling and dissolve squeezed gelatine.
I mix, cool slightly and gradually whisk into cream to avoid lumps.
I softly whip remaining cream and quickly mix a few spoonfuls in, then gently fold rest upwards from the bottom.
The cream is soft, light and even.
I fill chilled base.
I level, cover with foil and refrigerate an hour.
I warm chestnut spread with water until smooth.
I gently spread on cake and refrigerate a couple more hours.
Decorate as desired: chopped dark chocolate and chestnut cream swirls, or marrons glacés.
Made repeatedly, the family's most requested!
INGREDIENTS FOR A 22/24 CM TIN
BASE
200 g plain biscuits, Oro Saiwa, Digestives or gluten-free
2 tablespoons unsweetened cocoa
100 g butter
FILLING
400 g Philadelphia
300 g whipping cream
100 g sugar
8 g gelatine
250 g chestnut spread, plus topping
Melted dark chocolate to decorate
I finely crush biscuits and add cocoa.
I add microwave-melted butter.
I mix well.
I press evenly in a parchment-lined tin with a meat mallet and refrigerate.
I soak gelatine in very cold water for 10 minutes.
I combine Philadelphia and sugar in a bowl.
I whisk electrically.
Chestnut spread.
I continue whisking.
I warm a few measured cream spoonfuls without boiling and dissolve squeezed gelatine.
I mix, cool slightly and gradually whisk into cream to avoid lumps.
I softly whip remaining cream and quickly mix a few spoonfuls in, then gently fold rest upwards from the bottom.
The cream is soft, light and even.
I fill chilled base.
I level, cover with foil and refrigerate an hour.
I warm chestnut spread with water until smooth.
I gently spread on cake and refrigerate a couple more hours.
Decorate as desired: chopped dark chocolate and chestnut cream swirls, or marrons glacés.
Made repeatedly, the family's most requested!
Original source: https://incucinaconlilly.com/2016/12/21/cheesecake-alla-crema-di-marroni-senza-cottura/
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