Revisit the traditional cheesecake, thanks to this recipe based on chestnut jam. A recipe full of gluttony.
- 8 people
- Preparation: 25 min
- Cooking: 45 min
- 200g of salted cookies
- 370g of chestnut jam
- 12 natural yogurt
- 50g of butter
- 500g of cream cheese
- 3 eggs
Mix the digestive biscuits with the butter, in a blender, until you obtain a very homogeneous sandy dough.
Spread this sandy dough in the bottom of a springform pan covered with baking paper. Place in the fridge.
Preheat the oven to 180 ° C.
Mix the fromage frais and the petits-suisse in a salad bowl.
Add the eggs, one by one, beating vigorously, then the chestnut jam. Mix well.
Pour everything over the sandy dough in the mold. Smooth the surface well with a spatula.
Bake the cheesecake for 40 to 45 minutes.
At the end of cooking, let the cheesecake cool in the oven off, for 1 hour.
Then place the cheesecake in the fridge until serving, for at least 12 hours. Turn out to serve.
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