The chestnut is rich is starch and is also a good energy-supplying food. Its carbohydrates have excellent digestibility after cooking, and they have the advantage of gradually releasing their energy. This prevents a rapid rise in blood sugar (the level of sugar in the blood). The presence in the chestnut of vitamins B1, in particular, allows an excellent assimilation of its carbohydrates by the body.
With its melting texture, the Maison Cassandrine chestnut jam can be enjoyed at any time of the day, spread (on a brioche slice, toast…), in fromage blanc or with a spoon for food lovers.
An idea of recipe
The Chestnut jam cheesecake
- 140 g Petit Beurre type cookies
- 70 g of melted butter
- 600 g of Philadelphia cheese
- 3 tbsp thick heavy cream
- 70 g of sugar
- 1 vanilla pod
- 2 lightly beaten eggs
- 1/2 jar of vanilla chestnut jam
- Preheat your oven to 180 ° C (th. 6).
- Crumble the cookies, add the melted butter and mix well.
- Spread the mixture at the bottom of a mold and keep cool.
- Mix the cheese and the cream, until the mixture is smooth.
- Add sugar, scraped vanilla, lightly beaten eggs and mix until you get a creamy mixture.
- Pour into the pan, over the butter / cake mixture.
- Add a few spoons of chestnut jam (keep some to cover the top after cooking) and mix lightly.
- Put in the oven and cook for about 40 minutes, then switch off your oven and let the cheesecake stand for 45 minutes, oven off.
- Take it out, let it cool and then keep it cool at least 24 hours!
- Add some chestnut jam on top for more delicacies and serve immediately.
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