- 100g/3½oz caster sugar
- 100g/3½oz vacuum-packed chestnuts
- pinch salt
- 200ml/7¼fl oz double cream
- 150g/5½oz cream cheese
- 1 orange, peeled and finely chopped
- butter, for greasing
- pinch chilli powder
- pinch black pepper
- Place the caster sugar into a frying pan and cook over a medium heat until the sugar has turned a golden-brown colour, shaking the pan to help the sugar dissolve.
- Add the chestnuts to the pan and stir the mixture to coat the chestnuts in caramelised sugar.
- Pour the chestnuts onto a non-stick silicon mat and leave to cool.
- In a large bowl, mix together the double cream, cream cheese and chopped orange.
- Grease two 6cm/2½in chefs' rings with butter and place them on a serving plate. Spoon the cream mixture into the chefs' rings.
- Use a blowtorch to heat the outside of the chefs' rings; this will help release the cheesecake – you'll be able to slide each one off the chefs' rings easily.
- Top with the caramelised chestnuts and sprinkle with chilli powder and a grinding of black pepper.
- Serve straightaway or store in the fridge until you are ready to serve.