There are hundreds of cheesecake recipes out there, and most of them are really good. Our lemon ricotta version – which we make every week using freshly imported ricotta – has become a regular classic. Now, in this cold midwinter, I feel like a change and look to the possible alternative flavours. I just love chestnuts, so combining them in a cheesecake with chocolate and orange seems like a marriage made in heaven.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘Breakfast, Lunch, Tea’ (Phaidon, £19.95)
Chestnut, chocolate and orange cheesecake
(For about six to eight portions)
70g butter, melted
160g digestive biscuits, crushed
● Mix the butter and crushed biscuits together and press this into a buttered 23cm tin
380g ricotta cheese
135g cream cheese
150g sweet chestnut purée
1 tsp vanilla essence
zest 1 orange
120g chopped dark chocolate
1 tbs flour
● Beat all the ingredients in a bowl by hand or with a mixer until very smooth, adding the chocolate and flour at the end. Pour into the cake tin over the base and bake in a preheated 180C oven for 45-50 minutes or until slightly golden but firm to the touch. Leave in the tin, and cool in the fridge. Turn out and serve as is, or drizzle some extra melted chocolate on top.
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