Gluten-free chestnut cream cheesecake

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.

Preparation time: 20 minutes

Cooking time 55 minutes

Total time 1 hour 15 minutes

Cooking method: Cook Expert , Traditional

Difficulty: Beginner

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

For the base

180g of dried fruit , etc.)
100g oat flakes
4 tablespoons of date syrup or honey
70g melted butter

For the garnish

300g of skyr
150g of mascarpone
250g of chestnut cream
3 eggs
2 tablespoons of cornstarch
1 teaspoon of vanilla extract

Preparation

1
Preheat the oven to 180°C.
2
Blend the oat flakes and dried fruit.
3
Add the melted butter and honey until you have a nice, soft but fairly firm dough.
4
Press the dough into the bottom of a cake tin that has been lined with baking paper or greased.
5
Cook for 10 minutes, then let cool.
6
In a bowl, whisk together the skyr, mascarpone and chestnut cream.
7
Add the eggs, cornflour and vanilla, then mix until you get a smooth cream.
8
Pour the mixture onto the base.
9
Bake for 15 minutes at 180°C then for 30 minutes at 140°C.
10
Allow to cool in the turned-off oven, then refrigerate for at least 4 hours before serving.

Keywords: gluten-free chestnut cheesecake, skyr and mascarpone cheesecake, gluten-free chestnut dessert, gluten-free autumn recipe, light gluten-free cheesecake