Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chestnut cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs. Press the mixture into the bottom. Chestnut Cheesecake A creamy chestnut cheesecake that is perfect for any special occasion.

Chestnut Cheesecake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chestnut Cheesecake is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have chestnut cheesecake using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chestnut Cheesecake:

1. Prepare 200 grams Cream cheese
2. Get 200 ml Heavy cream
3. Take 150 grams Peeled sweet chestnuts
4. Make ready 60 grams Sugar
5. Get 2 Eggs
6. Prepare 2 tbsp Cake flour
7. Get 1 tbsp Rum
8. Make ready 1 Chestnuts simmered in their inner skins
9. Get Base
10. Make ready 100 grams Biscuits
11. Get 60 grams Butter

Sugared herbs make enchanting garnishes—simply brush with beaten egg whites, sprinkle with granulated sugar to coat, and let dry before using. For the base, process the biscuits, butter and heaped tablespoon chestnut purée until like fine crumbs. For the base: Combine the graham cracker crumbs, butter and chestnut puree in the food processor; pulse until it is the consistency of wet sand. Press evenly into the bottom of the springform pan.

Instructions to make Chestnut Cheesecake:

1. Base: Chop the biscuits in a food processor, add the melted butter, and mix together. Press into the tart pan.
2. Batter: First, put the heavy cream, peeled sweet chestnuts, sugar, eggs, and rum into a food processor and mix.
3. Next, add the cream cheese and flour into the food processor and mix. ※It will be thick and hard to mix, but try your best to thoroughly combine all the ingredients.
4. Put your desired amount of simmered chestnuts in the bottom of the pan. Rather than putting them right up to the edge, it looks nicer if you leave a little space.
5. Slowly pour the batter on top of the chestnuts. Bake in a preheated oven at 170°C for 30 minutes, then reduce to 160°C and bake for 20 more minutes to finish.
6. Once cooled, remove from the pan and wrap with plastic wrap. If you let it sit in the refrigerator overnight, the flavors will settle, making the cake even more delicious.
7. Sweet chestnuts: This time, I used 130 g of sweet chestnuts, but the flavor of the chestnuts are a bit weak, so if you want to have a richer taste, I recommend you add more.

For the base: Combine the graham cracker crumbs, butter and chestnut puree in the food processor; pulse until it is the consistency of wet sand. Press evenly into the bottom of the springform pan. Spoon into ramekins, press down and set aside. This rich, crustless cheesecake studded with chestnut chunks is scented with the unbeatable combination of vanilla and dark rum. That combination brings unexpected elegance to this cake, which originated as a simple country pudding.

So that’s going to wrap this up for this special food chestnut cheesecake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!