No oven required! Marron cheesecake recipe --Sweet chestnuts for a simple smooth accent with an omelet

A recipe for marron cheesecake with the rich flavor of chestnuts. It can be easily baked in an egg beater.

Marron Cheesecake Recipe

Ingredients for marron cheesecake (for one 12 x 18 cm egg beater)

100g (3.53oz) cream cheese
100g (3.53oz) marron cream (use "Bonne Maman Marron Cream")
50 ml milk
1 egg
1 egg - 10g (0.35oz) flour
10g (0.35oz) sweet chestnuts

How to Make Marron Cheesecake

1. Heat cream cheese in microwave oven (500W-600W) for 30 seconds and knead into a smooth paste.


Add the marron cream, milk, and beaten egg.





Sift in the flour and mix until just combined.


Place a cookie sheet on the bottom of an egg beater (12 x 18 cm) and pour in the cheesecake batter. Sprinkle the sweet chestnuts evenly and press them into the batter.



Cover with aluminum foil and bake over the lowest possible heat for about 25 minutes. Turn off the heat and leave it for about 20 minutes.


6. Remove the cheesecake from the egg beater, taking care not to let it fall apart. It will taste better the next day than when it is freshly baked.


Marron cheesecake, baked in a light brown color, has a rich flavor of cheese and chestnuts. The cake is made with milk instead of fresh cream, so it is not too rich and can be eaten easily at any time. The cake has the elegant taste of Japanese sweets, so it is recommended to pair it with not only coffee or tea, but also hojicha.



This recipe for marron cheesecake can be enjoyed all year round by using commercially available marron cream. You can replace the sweet chestnuts with chestnut bark, or mix in chopped chocolate for a richer flavor. This recipe can be used as a snack at home or as a small gift.