When the desire to indulge in a delectable dessert strikes, it’s hard to resist. But what if you could satisfy your sweet tooth without feeling guilty about it?
Today, we’ll be exploring the world of guilt-free indulgence with a scrumptious recipe that ticks all the right boxes.
Welcome to the universe of my chestnut cheesecake delight – a no-bake, sugar-free dessert masterpiece that will not only tantalize your taste buds but also introduce you to a healthier way of dessert enjoyment.
So sit back, read on, and prepare to embark on a culinary journey that marries taste and health in perfect harmony.
This chestnut cheesecake is a symphony of flavors and textures that takes a humble cheesecake to new heights.
Every mouthful of this cheesecake is a celebration. The richness of the chestnut, the creaminess of the cheese, and the unique flavors of the pumpkin and quince puree blend create an unforgettable dessert experience.
These 3 purees add a delightful twist to the cheesecake, giving it a unique flavor profile that’s unlike anything you’ve tasted before.
Pumpkin puree brings a subtle sweetness and a hint of earthiness that complements the nuttiness of the chestnuts perfectly.
On the other hand, quince puree introduces a touch of tartness, cutting through the richness of the cheesecake and balancing out the flavors wonderfully.
It’s this unexpected combination that makes each bite of this cheesecake a culinary surprise.
Last but not least, the mirror glaze. This glossy finish gives the dessert a professional, bakery-like look. It adds a touch of elegance and sophistication, turning the cheesecake into a showstopper dessert worthy of any celebration.
INGREDIENTS for this healthy delightful chestnut cheesecake with pumpkin and quince purees:
- 300 g digestive biscuits
- 100 g unsalted butter (melted)
- 1 tsp rum essence.
Ingredients for the filling:
- 250 g Mascarpone (at room temperature)
- 500 ml unsweetened heavy cream (cold)
- 300 g of chestnut puree (here is my homemade vegan, sugar-free chestnut puree recipe)
- 300 g pumpkin puree (made out of baked pumpkin)
- 4 large quinces (you will obtain like 500 g)
- 70 g of Stevia sweetener
- Spices for the baked pumpkin (cinnamon, nutmeg, cloves)
- 1 tsp vanilla essence
- 1 tbsp lemon juice
- 26 g of gelatin.
Ingredients for the color chocolate mirror glaze:
- 150 ml of heavy cream
- 200 g unsweetened vegan chocolate
- 200 g vegan condensed milk (see here my homemade, dairy-free, vegan, sugar-free condensed milk recipe)
- 50 ml water
- 12 g gelatine
- Orange bio food coloring
- Yellow bio food coloring
- Light brown bio food coloring.
Make the Quince Puree
1. Quinces are well washed, the seeds and the spine are removed, we chop them, then slowly cook until they become soft and mellow.
2. The cooked fruits are then pureed into a silky-smooth texture and left aside to cool. The resulting puree is naturally sweet, slightly tart, and bursting with a unique fruity flavor that pairs wonderfully with the chestnut puree.
Make the crust:
3. Crush the biscuits
4. Melt the butter in a saucepan.
5. In the chopper add the crumbs, the melted butter, and the rum essence and mix until the composition is homogeneous,
6. Place the composition thus obtained in a 21 cm springform pan, press, and place in the freezer until the filling is ready.
Make the filling:
7. The gelatin is left to hydrate in 120 ml of water for 10 minutes.
8. In a bowl add the whipping cream and Stevia sweetener and mix for 3 minutes until peaks form.
9. Add the Mascarpone and hydrated gelatin and mix for 1 minute until it reaches a creamy consistency, finally add the lemon juice and vanilla essence.
10. Divide the cream evenly into 2 bowls: In the 1st bowl add the chestnut puree and mix lightly with a wooden spoon/spatula until completely incorporated, then in the 2nd bowl add the pumpkin puree and incorporate.
Assembling the Cheesecake:
11. Pour the quince puree over the biscuit base and level with a spatula, then put it in the freezer for an hour to harden the cream.
12. Remove the cheesecake from the freezer, pour the chestnut cream over the quince cream, and level with a spatula, then put in the freezer for an hour to harden the cream.
13. Remove the cheesecake from the freezer, pour the pumpkin cream over the chestnut cream, and level with a spatula, then put it in the freezer overnight to harden the cake.
Make the chocolate mirror glaze:
14. The gelatin is left to hydrate in water for 10 minutes.
15. Put in a saucepan over a bain-marie, water, chocolate broken into pieces, heavy cream, and the vegan condensed milk, stirring constantly until it starts to boil. Remove from the heat, add gelatin, and stir for a few more seconds.
16. Pass the obtained composition through a sieve so that no impurities remain, thus obtaining a fine cream, after which it is left to cool.
17. Divide the glaze into 3 parts as follows: 90% in which you add orange color and 5-5% in which you add the yellow and the brown colors and homogenize the glazes, then let it cool to 32 degrees after which we can pour it over the cheesecake.
18. Remove the cheesecake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the orange glaze in a circular motion from the center to the edges, then pour with a help of a teaspoon orange glaze in a straight line, then the brown glaze.
19. Allow the excess to drain and refrigerate for another 2 hours.
Decoration, and serving:
Garnish it with roasted chestnuts, raw pumpkin cubes, chestnut puree, pumpkin puree, and quince puree.
Tips and tricks for achieving the best results
Now that I’ve whetted your appetite, let me share with you some tips and tricks that will help you achieve the best results when preparing this delightful dessert at home.
- Quality Ingredients: Always opt for high-quality ingredients. Fresh, ripe quinces and pumpkins will yield the best puree and give your cheesecake a vibrant color and robust flavor.
- Patience is Key: As this is a no-bake recipe, it requires ample time to set in the refrigerator. Rushing this process can result in a less-than-perfect texture. So be patient; good things come to those who wait!
- Perfect the Glaze: Achieving the mirror glaze might seem intimidating, but with a bit of practice, you’ll master it in no time. Remember to strain the glaze to ensure a smooth finish and add the glaze when it’s at the right temperature to avoid melting the cheesecake.
With these tips in mind, you’re well on your way to creating a show-stopping, delicious, and healthier dessert that everyone will love.
As we come to the end of this culinary journey, it’s clear that this chestnut cheesecake is more than just a dessert. It’s a testament to how creativity and health can coexist in the kitchen, resulting in a dish that not only tastes fantastic but also keeps our well-being in check.
With its unique twist of quince and pumpkin puree, its no-bake convenience, and its sugar-free nature, this cheesecake truly stands out from the crowd.
Its unique combination of flavors, innovative use of healthy ingredients, and striking visual appeal set it apart. The no-bake aspect makes it accessible to all, while its sugar-free characteristic caters to the health-conscious.
Moreover, the pumpkin and quince puree add an exciting twist that elevates the cheesecake to gourmet status.
To top it all off, the mirror glaze not only adds to its aesthetic appeal but also contributes an additional layer of flavor. In a nutshell, this cheesecake is the epitome of a delightful dessert experience.
So, why wait? Delve into the world of healthier indulgence today and discover how desserts can be both tantalizing and nourishing at the same time.
Remember, good food is not just about taste. It’s also about how it makes you feel. So go ahead, give this recipe a try, and experience the joy of creating something that’s not only pleasing to the palate but also kind to your body.
Here’s to healthier, happier dessert times!
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