Photo: Toa Heftiba
Iced chestnut ripple cheesecake
12 ingredients
10 min
Serves 12
openrecipes
With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist
Estimated Nutrition (whole recipe, rough)
680
Calories
12g
Protein
42g
Fat
53g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sunflower Oil | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 dark chocolate digestive biscuits
- 50g butter , melted
- sunflower oil , for greasing
- 100g golden caster sugar
- 100g chestnut pieces, roughly chopped
- 435g can chestnut purée
- 200g icing sugar
- 3 tbsp dark rum
- 300ml pot double cream
- 140g golden caster sugar
- ½ tsp vanilla extract
- 300g tub soft cheese , beaten until smooth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes