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  1. Preheat the oven to 185˚c (gas: level 3 | fan oven: 165˚c). Mix together all the ingredients for the base – except for the couverture fix. Spread the mixture over the bottom of the baking pan, pressing the crumbs into the pan. Bake 8 minutes. Then immediately carefully spread the couverture fix evenly over the base and bake for another 2 minutes. Very carefully spread the melted chocolate evenly over the base with a spoon. Let cool for 20 minutes before adding the filling.

  2. Melt the Edel Kuvertüre according to the instructions on the packet and allow to cool. Process the cooked chestnuts into a fine puree and add the milk.

  3. For the basic filling: beat the sugar and egg yolk until the mixture is thick and light yellow. Add orange baking, salt and cream cheese. Weigh 350 g of the base filling and place in a mixing bowl. Add the cooled Edel Kuvertüre and mix well. Add the chestnut puree to the other part of the base filling and mix well. Bring water to a boil for the water bath.

  4. In a grease-free bowl, beat the egg whites. As soon as soft peaks form, slowly pour in the 50 g sugar. Continue beating until the egg whites are stiff. Add 1/3 of the beaten egg white to each of the two fillings and work in to make the filling lighter. Divide the remaining egg whites evenly between the two fillings and carefully fold in.

  5. Spread half of the chestnut filling on the base, followed by half of the chocolate filling. Repeat the process. Now wrap the ring and base of the springform tin well with aluminum foil and place in a flat baking tin or roaster. Pour hot water into the baking pan until it is 3 cm high. Bake 60 minutes. Remove from the oven, remove the aluminum foil and run a thin knife along the sides of the baking pan to loosen the cake from the rim and prevent it from tearing the surface.

  6. Let the cake cool until it reaches room temperature. Then place in the fridge for at least 6 hours to cool properly. Please do not rush the cooling process and place the cheesecake in the fridge immediately after baking. The ground would soak!

  7. Cover the cake with strips of paper and dust heavily with cocoa powder. Carefully remove the paper strips. Make 12 tiny slits on the outer edge of the cake and insert a chocolate ornament into each slit.


For a _cc781905-5cde-3194-bb3b- 136bad5cf58d_ sponge cake pan   with a diameter of 23 cm
Preparation 45 min. (plus baking and cooling time)


  • 90 g egg biscuits, ground very finely

  • 100 g SCHWARTAU almonds, ground

  • 60 grams of butter

  • 90 g SCHWARTAU Kuvertüre Fix dark chocolate filling

  • 150 g SCHWARTAU Edel Kuvertüre, melted chestnut filling

  • 200 g sweet chestnuts, boiled, pureed and cooled

  • 125 ml whole milk basic filling

  • 125 grams of sugar

  • 3 eggs, separated

  • 1 bag of SCHWARTAU Orange Baking

  • ¼ tsp salt

  • 525g cream cheese

  • 50 g sugar for the egg white decoration

  • cocoa powder

  • 1 hour SCHWARTAU chocolate ornaments

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