From Scotto Sunday Suppers and Other Fabulous Feasts by the Scotto Family
30 minutes prep time | serves 8
What you need:
For Crust
- 7 oz graham cracker crumbs
- 1/4 c cake flour
- 1/4 c granulated sugar
- 3/4 c unsalted butter, melted
For Filling
- 1 c canned chestnut puree
- 3/4 c sugar
- 2 lb whole milk ricotta
- 11/2 tsp vanilla extract
- 4 whole eggs
For Sauce
- 2 c sugar
- 1/4 c water
- 1/2 c heavy cream
What you do:
- For crust: Preheat oven to 350°. In medium bowl, combine all ingredients and mix well. Press mixture onto bottom of 10-inch spring form pan that has been covered with aluminum foil. Bake 12 minutes and set aside.
- For filling: Reduce oven to 300°. Combine all ingredients in food processor. Puree until smooth and pour into crust. Place pan inside a larger pan in oven. Fill larger pan with hot water. Bake 11/2 hours. Turn off oven and allow cheesecake to cool for 1 hour. When it is completely cooled, wrap well and refrigerate.
- For sauce: Combine sugar and water in large heavy saucepan over medium heat. Cook, swirling pot around until mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in cream (it will bubble up). Continue to cook for another minute. Cool to room temperature. Pour over cheesecake before serving.
Note: The sauce can be made up to 2 weeks ahead and can be stored, covered, in the refrigerator. If you are watching your sugar intake, omit sauce from recipe.
Per serving: 501 Calories, 10 g Protein, 72 g Carbohydrates, 1 g Fiber, 21 g Total fat (12 g sat, 4 g mono, 1 g poly), 208 mg Sodium, Vitamin A, B2 (riboflavin), Calcium, Manganese, Molybdenum
