Chestnut Puree Chocolate Mousse Cheesecake
Portion: 
Preparation: 
( 10 oy 4,80/5)
After a long hiatus yesterday, I attended an event with the invitation of dear Devletşah. Ülker İçim's event at MSA was quite crowded and enjoyable. It was a joy to see the bloggers I love after such a long time. All 3 recipes we prepared were delicious. I especially had a lot of fun making the ravioli :)
My favorite recipe at the event was cheese-chocolate mousse with chestnut puree served with ginger-cherry sauce. Since its name is too long, I'm out of business by saying Cheesecake with Chocolate Mousse :)
As in many delicate recipes, I found it more accurate to give the measurements in grams instead of converting them to spoon or cup sizes. Thus, your margin of error will be minimized.
Love….
Ingredients for Chestnut Puree Chocolate Mousse Cheesecake Recipe
- 100 gr Fresh Cheese
- 200 g dark chocolate
- 1 egg yolks
- 3 egg white
- 70 gr granulated sugar
For the base:
- Half a pack of oatmeal biscuits
- 100 g chestnut puree
- 30 g butter
For the sauce:
- 200 gr sour cherry
- 80 gr granulated sugar
- 20 g fresh ginger
- ground cinnamon
How to Make Chestnut Puree Chocolate Mousse Cheesecake Recipe?
- For the base, pass the chestnut puree, butter and biscuits through the rondo and form a dough. Press the dough into a 20 cm circle mold with your hand.
- Bake the base you prepared in a preheated oven at 180 degrees for 10 minutes and leave to cool.
- Mix the egg yolk and granulated sugar in a bain-marie until the granulated sugar dissolves. Add the dark chocolate and continue mixing until the chocolate melts.
- When the chocolate melts, take it out of the bain-marie, add the cheese, mix it and let it cool.
- Whisk egg whites until frothy. (Egg whites should swell enough that they don't flow when you turn the container upside down)
- Add the egg whites to the chocolate mixture you have prepared, stirring from the bottom up in 2 times.
- Spread the mixture you prepared on the base of the mold and put it in the freezer together with the mold.
- Keep the cheesecake you prepared in the freezer for 20 minutes.
- Place all sauce ingredients in a small saucepan and bring to a boil, stirring, until thickened. Pass the thickened sauce through the rondo.
- Remove the cheesecake you prepared from the mold. Serve with the sauce you prepared on it.
For those who live abroad, instead of fresh cheese, it would be philadelphia cheese. Real cheescake is made with philadelphia cheese I know
Hi Nilay Hanım, can we put labneh? Thanks.
Hi Su, I didn't try that way. So don't risk it.
LOOKS AWESOMERR… I'M OFFICIALLY LOVED :))))I'M GOING TO TRY IT TO YOUR HEALTH IMMEDIATELY... BUT I DIDN'T SHARE :))) ALSO I WANT TO SHARE ON MY OWN BLOCK…..
I will definitely try a super recipe, I wonder if it can be made the night before the service.
It was a cheesecake that caught my attention because I love chestnuts. The view is also very nice. Health to your hands.
It looks delicious, I want to try it, but we are making homemade cheese, can I use it in the consistency of cheddar?
thanks in advance :)
Hello, there are ready-made ones sold on the internet in Rüveyda. You can order. Love…
Hello, I think this cake is a must try. I have 2 questions for you; Ruveyda also asked the first one, how will we make the chestnut puree? In the second; I live abroad, which cheese can I use instead of 'fresh cheese for me'?
Thanks in advance, love…
Hello Asuman, I have never tried chestnut puree at home, but this Wednesday I want to buy it from the market and give it a try. The puree we used was quite sweet, probably after boiling, sugar was mixed and passed through the rondo. I'll add the recipe if I get a chance to try it this week. You can use mascarpone instead of fresh cheese. Love…
I guess there isn't a second cooking stage like in other cheescake recipes. love.
We do not bake again, we only bake the base for 10 minutes.
Health to your hands, the image is very beautiful, I'm sure it is the same in taste. I could not see the detail at which stage we should add the cheese, and we should use this measure with a mold with a diameter of how many cm? Love,
Hi Tuna, when the chocolate melts, we take it from the bain-marie, add the cheese, mix it and leave it to cool. I guess the mold was 20 cm in diameter.
I will make this recipe today :) thank you very much.
Take it easy :)
It looks great, and I love chestnut flavors :) I'll definitely try it, good luck
Thank you Vera :) Best regards…
How do you get chestnut puree? Is it ready-to-sell or can we make it ourselves? It looks gorgeous apart.