Chai-Spiced Chestnut Sernik with Pumpkin Swirl and Spooky Chocolate Web

What Makes This Special

This cheesecake blends the creamy tang of classic Czech sernik with autumn’s best: sweet chestnuts, spiced pumpkin, and a fragrant house-made chai mix. With a coppery swirl and a chocolate web, it’s a showstopper for Halloween—each bite is rich, aromatic, and hauntingly delicious.

Ingredients

The ingredients are chosen for texture, flavor complexity, and authentic character. Quark or farmer’s cheese brings the Czech base; chestnuts add silkiness and depth. Homemade chai spice melds warming autumn notes with pumpkin, while the chocolate web sets a fun, spooky mood.

For the Crust

• 250g digestive biscuits (or Czech piškoty): Forms a sturdy, lightly sweet base.
• 120g unsalted butter: Binds the crumbs and adds richness.
• Zest of 1 orange: Coppery aroma, autumnal flavor.

For the Chestnut-Chai Filling

• 100g roasted chestnuts: Luxurious, nutty richness.
• 750g quark (or well-drained farmer’s cheese): Essential for authentic Czech texture.
• 250g cream cheese: For smoothness and stability.
• 200g caster sugar: Sweetness, balance.
• 4 large eggs: Structure and creaminess.
• 150ml sour cream: Tang, moisture.
• 120ml double cream: Luxurious texture.
• 1 tbsp cornstarch: Prevents cracking; stabilizes.
• 1 tsp vanilla extract: Rounds out flavors.
• Pinch salt: Enhances all flavors.

For the Pumpkin Chai Swirl

• 150g pumpkin purée: Earthy, moist, and festive.
• 1 tbsp dark brown sugar: Caramel warmth.
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground black pepper
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice: All together, these make a robust chai spice blend.

For the Spooky Chocolate Web

• 80g dark chocolate (70%)
• 2 tsp coconut oil: Smooths and shines the chocolate.

Instructions

Step 1: Prep the Pan and Oven

Butter a 24cm springform pan, line base with parchment. Wrap the outside in two layers of foil to protect against water leaks in the water bath. Preheat oven to 170°C (fan 160°C).

Step 2: Make the Crust

Blitz biscuits in a food processor to fine crumbs. Add melted butter and orange zest; pulse until mixture resembles wet sand. Press very firmly into base (and a little up the sides) of the pan. Chill for 20 minutes.

Step 3: Prepare Chestnut Purée

In a small saucepan, combine chestnuts and 60ml double cream. Heat gently until steaming, then blend until very smooth. Push through a fine sieve for silkiness. Cool to room temp.

Step 4: Blend Chai Spices & Pumpkin Swirl

In a bowl, combine pumpkin purée, brown sugar, all chai spices, and a generous pinch of salt. Mix until smooth. Set aside.

Step 5: Mix the Cheesecake Batter

In a large bowl, beat together quark, cream cheese, and sugar until creamy—avoid incorporating too much air. Beat in chestnut purée and vanilla. Add eggs one at a time, mixing just until blended. Fold in sour cream, remaining double cream, and cornstarch.

Step 6: Assemble and Swirl

Pour 2/3 of the cheesecake batter over the crust. Dollop pumpkin chai mixture in spoonfuls over the batter, then cover with remaining cheesecake mixture. Use a chopstick or butter knife to gently swirl for a marbled, coppery effect.

Step 7: Water Bath Bake

Place the pan in a large roasting tray. Pour boiling water into the tray to come halfway up the sides. Bake for 60-75 minutes until set but slightly wobbly in the center. (A digital thermometer should read ~70°C in the center.)

Step 8: Cool Gradually

Turn off oven, wedge the door open, and let cheesecake cool inside for 1 hour (prevents cracking). Remove from oven, then cool to room temp. Chill at least 6 hours or overnight.

Step 9: Make Chocolate Web

Melt chocolate with coconut oil until glossy. Let cool slightly, then transfer to a piping bag. Pipe concentric circles and drag a toothpick from center outward to form a spiderweb. Chill to set.

Step 10: Decorate and Serve

Remove cheesecake from pan. Carefully slide onto a platter. Gently place the chocolate web on top. Optionally, add edible glitter, black cocoa crumbs, or marzipan spiders for extra spookiness.

Pro Tips

• Room Temp Ingredients: Warm cheeses and eggs blend smoother and prevent lumps.
• Don’t Overmix: Avoid whipping too much air into the batter or risk cracks.
• Water Bath: Ensures creamy, even baking and minimizes cracks—crucial for an advanced cheesecake.

Troubleshooting

Cracked Top? Cool gradually in the oven, use the water bath, and avoid overbaking. Even if it cracks, decoration hides it!

Soggy Crust? Make sure foil is secure around pan, and bake crust for 10 minutes before filling if extra crispness is needed.

Variations

• No Chestnuts? Substitute with blanched hazelnuts or omit for a lighter texture.
• Pumpkin-Free: Use roasted sweet potato or butternut squash purée for a similar autumnal twist.
• White Chocolate Web: Swap dark for white chocolate for a more striking contrast.

Storage

Store in the fridge, covered, for up to 4 days. For longer storage, freeze (without chocolate web) for up to 1 month. Thaw overnight in the fridge before decorating and serving.

This cheesecake is a true autumn celebration: Czech tradition, coppery Halloween flair, and the cozy aroma of chai. Every step rewards you with texture, spice, and mystery!