21 comments

  1. Vanessa
    Vanessa

    Hey. Looks so great. Going to make it this weekend. One question? How long to cook it in the oven? Can’t find that in the directions. Thanks.

    January 31, 2013

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  2. Ilse Berg
    Ilse Berg

    Sounds absolutely delicious! Unfortunately, it is very difficult to find chestnuts in the U.S., and I’ve never seen the canned puree. Stores seem to only carry them around November, and when I do find them, I have to peruse the label carefully as many are from China.

    February 1, 2013

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  3. Daniela

    OMG… thanks sooo much for posting. This looks like the best healthy cheese cake recipe I have ever seen. I WILL be making this for my boyfriend, who’s a cheesecake fiend!!

    February 1, 2013

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  4. Erin @ Texanerin Baking

    800 calories? Hahaha. That’s CRAZY. If I’m going to eat 800 calories at one meal, it’d better be some really awesome fried chicken.

    I have no idea what chestnuts taste like. I had no idea that you could bake with them! Actually, I know absolutely nothing about them. I’m trying to think of what to replace the chestnut puree with (just because we most definitely have that here) and my mind is running wild. Can’t wait to try! Oh wait. I still want to make the coffee version. Now that I have the ingredients for. :)

    February 1, 2013

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  5. mellissa@ibreatheimhungry

    Sonia this looks and sounds amazing! Its just gorgeous first of all! Cheesecake is one of my favorite desserts too – having this for breakfast sounds like the start of the best day ever! Nom nom nom….

    February 1, 2013

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  6. Jessica @ Desserts with Benefits

    I love the nutrition label comparison, I can’t believe the difference. The original recipe has 36g of saturated fat, zero fiber and nearly 1/4 cup of sugar.
    I love the design on top of your cheesecake, this doesn’t look healthy one bit, I can’t believe it is!

    February 1, 2013

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  7. cooking rookie

    Wow, wow, wow!!! Gorgeous! I could frame that photo of cream cheese filling pouring into the pan and look at it all day :-) . Unfortunately, it would probably not satisfy the cravings ;-) .
    I am baking cheesecake with cottage cheese all the time, I think it makes for lighter, airier cheesecakes and tastes better. And, as you are so clearly demonstrating, the calories are much much lower. The last couple of times I made all nut crusts, which was also really good. Does not get soggy, and supposedly healthier.
    I am now very curious to try these chestnuts and the chestnut paste. I maybe ate chestnuts once or twice in Europe and I have to admit, I was not super impressed. But I think they might taste really good in a cake like this.
    p.s. You should also make a Nutella cheesecake. I made one in December and it was heavenly with a hazelnut crust. And with your homemade Nutella it would probably be even better.

    February 1, 2013

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  8. Janice
    Janice

    I don’t want to make it, I want to buy it, Now.

    February 1, 2013

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  9. Lauren

    Sonia, this looks amazing! Your pictures are always stand-outs on Foodgawker! :)

    February 1, 2013

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  10. Cambrey
    Cambrey

    Had to let you know I made this for the Superbowl and it was delicious, a lot of work, but totally worth it! I love all the photos, all your recipes look amazing. For those in the US I found the chestnut puree and whole chestnuts at Whole Foods I’m the baking aisle.

    February 3, 2013

    Reply

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