CHESTNUT GINGERSNAP CHEESECAKE WITH MOLASSES WHIPPED CREAM
Makes 1 (9-inch) cake
Complemented by the warm spice of a gingersnap crust and caramel flavor of a Molasses Whipped Cream, the silky chestnut filling of this cheesecake delivers divine holiday comfort. Its stunning appearance is only rivaled by its sophisticated flavor.
2 (8-ounce) packages (454 grams) cream cheese, softened
½ cup (100 grams) granulated sugar
½ teaspoon (1 gram) ground cloves
3 large eggs (150 grams), room temperature
3 large egg yolks (54 grams), room temperature
¾ cup (180 grams) crème fraîche, room temperature
1 tablespoon (15 grams) fresh orange juice
1 teaspoon (4 grams) vanilla extract
1⅓ cups (426 grams) crème de marrons or chestnut cream*
Boiling water
Chestnut-Gingersnap Crust (recipe follows)
Molasses Whipped Cream (recipe follows)
Garnish: crystallized ginger strips, candied orange peel strips
1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add sugar and cloves, and beat at medium-low speed until sugar dissolves and mixture is smooth. With mixer on medium speed, add eggs and egg yolks, one at a time, beating until combined after each addition. Add crème fraîche, orange juice, and vanilla. Beat until smooth and creamy. Fold in chestnut cream.
Wrap bottom and sides of pan with Chestnut-Gingersnap Crust in a layer
