do pardon my 3 days old cake! procrastinated too long before i decided to do up the white choc + dark choc shavings
Another something that was thrown together to free up my freezer space!
I’ve had the chestnut puree up there in the freezer for the longest time — Pssttt, since my Mont Blanc cake! But since the puree was still in its tip top flavour (i tested :P), i decided to go ahead and whip up something which i had concocted in the head ever since i threw my purple sweet potato puree up there 2 weeks ago.
Because i didn’t want sour cream topping on it, i had to think of something to replace it. Initially, i wanted dark chocolate ganache but i thought the taste will not sit that well with chestnut and sweet potato. Then i thought of white chocolate!
I didn’t have a recipe to whip up white chocolate + fresh cream, so it was done pretty anyhow. My first attempt was quite a disappointment. It was too soft, the shape doesn’t hold at all. But instead of throwing it away, i turned it into something friggin’ decadent – White Chocolate Crème which i failed to guard. Failed to guard from the monster in me. Haha!
Out of 4 cups, which i was supposed to photograph the next day to share on this blog, i finished 2. As for the other 2 cups, i couldn’t possibly say no the boys right, since the mother was eating it herself! Heh!
But something good did happen out of it though. Because of this kitchen disaster, i won a FN goody bag from Food Network Asia!
Chestnut & Sweet Potato Cheesecake with White Chocolate
- Oreo Cookies 140g, without the cream
- Butter, melted 70g
Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.
250g cream cheese
2 egg yolks
1/3 whipping cream
1/2 tsp vanilla extract
1 tbsp rum
1/2 cup chestnut puree, sweetened
Beat the cream cheese until smooth. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese. Pour in the whipping cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes at 150C on the lowest rack.
Sweet Potato Cheesecake
250g cream cheese
40g castor sugar
1/4 tsp salt
3/4 cup sweet potato puree
Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed sweet potato and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).
Bake at 150C for 45-60 minutes or till the edge of filling is set. Cool on rack completely before refrigerating.
Well, if you love cheesecake, you’ll love this.
I heart the chestnut cheesecake quite a bit. Though subtle, i could still taste the chestnut. As for the sweet potato cheesecake, my first thought was, eh?!? rose flavour?!?! You can’t really detect the sweet potato incorporated in it. Perhaps because sweet potato doesn’t have any distinct taste? *shrugs*
So, eating this cake layer by layer is a big no no, but then.. who eats cakes like these layer by layer?!?!
You do take 1 mouthful don’t you? You know, a spoonful of everything together [oreo crust, chestnut cheesecake, sweet potato cheesecake and white chocolate fresh cream with dark chocolate shavings] ?
If you do, then this cake is absolutely irresistible.
You really just can’t stop at 1 slice!