Serves 8
For the base
100g Merchant Gourmet whole chestnuts
250g gingernut biscuits
50g soft unsalted butter
1 heaped tbsp grated fresh ginger
For the filling
500g mascarpone
340g Merchant Gourmet chestnut puree (this is 2 pouches minus what you need for the glaze)
200g crème fraiche
2 tbsp grated ginger
150g golden caster sugar
3 eggs
3 egg yolks
For the glaze / to finish
160ml water
60g Merchant Gourmet chestnut puree (the remainder from the filling)
100g golden caster sugar
30g butter
400g black berries
Method
Pre-Heat your oven to 120c /Gas 1/2, rack position middle shelf.
2.Put the chestnuts, biscuits, butter and ginger into your food processor. Blend to a sandy texture.
3.Surround the outside of a 23cm springform cake tin with a double layer of tin foil, making sure that all of the base and sides are covered. Line the base of the tin with baking paper.
4.Press the biscuit mix into the base of the cake tin.
5.Add the mascarpone, chestnut puree, crème fraiche, grated ginger and caster sugar to your food processor. Blend for 2 minutes until smooth. Add the eggs and egg yolks one at a time. Blend just enough to combine them completely.
6.Put the tin on top of a baking roasting tray. Use a spatula to get all of the cheesecake filling into the tin.
7.Bake for 2 hours until the cheesecake is set on top but slightly wobbly in the centre.
8.Turn off the oven and leave to sit for 15 minutes. Take the cheesecake out of the oven and when it is cool enough, put it into the fridge for at least 2 hours to finish setting it completely.
9.For the syrup, put all ingredients into a saucepan. Melt them together. Bring to the boil. Turn the heat to low. Simmer for 10 minutes until the syrup is thick enough to coat the back of a spoon. Leave to cool until it is just lukewarm. Spoon the syrup all over the top of the cheese cake. Leave it to set for 2-3 minutes.
10.Run the blade of a small knife between the tin and the cheesecake to loosen it. Remove the cake tin. Slice the cheesecake with a hot knife. Top each slice with blackberries and serve the rest on the side.
Recipe created by Merchant Gourmet cook, Alex MacKay
