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Chestnut Cheesecake Recipe

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This recipe for Chestnut Cheesecake, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Morcone Mazzini
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For Crust
1 1/4 cup almonds unsalted
2 tbls sugar
1 tsp armaretto
2 tbls butter room temp

For Filling
7-10 oz chestnuts in jar
2 8 oz cream cheese
heaping tablespoon sour cream
2 large eggs

Topping
Whipping cream 1 cup

Directions:
Directions:
preheat oven to 375
Blend almonds, sugar, armaretto and butter in food processor till finely chopped. Press alomnd mixture into spring pan cover bottom and about 1 inch up side. Bake at 375 for 13 mins take out and let cool

Cut chestnuts into pieces about a cup and retain about 6 for top of cheesecake. Blend cream cheese, sugar, sour cream, vanilla until smooth add one egg at a time and blend all until very smooth. Cover crust with cut up chestnut pcs. and then pour mixture over top.

Place pan on cookie sheet and bake about 45 mins. Let cool about 1 hr. then refrigerate for at least 3 hrs.

Top with whipped cream and put remaing chestnuts on top around cakeº

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
During the middle ages in Corsica chestnuts were used as a form of currency. At weddings the bride’s family would honor their guest by offering them 22 homemade dishes prepared with chestnut flour to show their wealth. On All Saints Day, Corsicans would place milk and chestnuts on the windowsill, since they believed the dead would return to the place they lived and would be hungry after their long journey.

 

 

 

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