Chestnut Cheesecake

Chestnut Cheesecake

　　Crust: 100g tea biscuits, 50g butter. Crush the biscuits in a food bag, melt the butter, mix well, and press onto the bottom of a pie pan.

　　Filling: 500g cream cheese, 100g sugar, 50ml chestnut purée, 3 eggs, 125ml fresh cream, 5ml vanilla extract.

　　Topping: 250ml chestnut purée, 50g sugar, 125ml fresh cream (whipped), 1 large candied chestnut.

　　Method: Beat the cream cheese with sugar until smooth, then mix in the chestnut purée. Gradually add the eggs, fresh cream, and vanilla extract, beating until smooth. Pour the cheesecake mixture onto the crust, place in a water-filled baking tray, and bake at 180°C for 1 hour. Chill for at least 1 hour, then unmold. Pipe the whipped cream around the edges, top with the chestnut purée, place a large candied chestnut in the center, and sprinkle with powdered sugar to serve.