I wanted to make an autumn-inspired cheesecake, but a healthier one. This gluten-free chestnut cheesecake is a light and less sweet version of the traditional American cheesecake. The result is a smooth, firm yet melt-in-your-mouth texture, with the natural sweetness of chestnut cream. The oat and dried fruit base provides a crunchy contrast. This dessert is simple to prepare and highlights autumnal flavors without excess sugar. The mascarpone gives it a well-rounded and balanced taste. Served chilled, it slices cleanly and retains its moist texture. It's ideal for an afternoon snack or a Sunday lunch. Its texture and flavor make it a lighter version of the traditional cheesecake.
Ingredients
For the base
For the garnish
Preparation
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Preheat the oven to 180°C.
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Blend the oat flakes and dried fruit.
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Add the melted butter and honey until you have a nice, soft but fairly firm dough.
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Press the dough into the bottom of a cake tin that has been lined with baking paper or greased.
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Cook for 10 minutes, then let cool.
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In a bowl, whisk together the skyr, mascarpone and chestnut cream.
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Add the eggs, cornflour and vanilla, then mix until you get a smooth cream.
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Pour the mixture onto the base.
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Bake for 15 minutes at 180°C then for 30 minutes at 140°C.
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Allow to cool in the turned-off oven, then refrigerate for at least 4 hours before serving.
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