Again looking for inspiration recipes chocolate-chestnut cheesecake that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious chocolate-chestnut cheesecake should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of chocolate-chestnut cheesecake, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare chocolate-chestnut cheesecake delicious home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required exist for prepare

1. Use 150 grams Cream cheese
2. Take 80 grams Chestnut cream (marron creme)
3. Prepare 50 grams Granulated sugar
4. Prepare 1 Egg
5. Prepare 50 ml Milk
6. Prepare 2 tsp Rum
7. Prepare 50 grams Cake flour
8. Prepare 40 grams Chestnuts cooked in sugar syrup
9. Take 50 grams Chocolate
10. Use For the cream:
11. Prepare 50 ml Heavy cream
12. Take 2 tsp Chestnut cream (marron creme)

Grease and line a loose-bottomed cake tin. First of all, make the base: Place the dry ingredients in a bowl, melt the coconut oil and stir into the bowl, mixing well to form a dough. Make the base: add the oats and chestnuts to the blender and blend on medium-high power until crumbled. Now add in the almond butter and maple syrup and blend again until sticky and combined.

Step by step to make Chocolate-Chestnut Cheesecake:

1. Bring the cream cheese to room temperature. Roughly chop 3/4 of the chocolate and chestnuts in syrup (store the remaining chocolate in the refrigerator to use later).
2. Preheat the oven to 170°C. Cream the cream cheese, add the chestnut cream and granulated sugar, and mix well.
3. Add the beaten egg, and mix well.
4. Add the milk and rum, and mix well.
5. Sift in the cake flour and fold in with a rubber spatula.
6. Pour into the cake mold and scatter chopped chocolate from Step 1. Bake for about 35 minutes in a 170°C oven.
7. The baking is done. Cool in the cake mold. When it has cooled down, cover with plastic wrap and chill in the refrigerator for more than an hour.
8. Combine the cream ingredients, and beat until it forms very soft peaks.
9. Top the cream from Step 8 in the center of the unmolded cake, and spread it all over.
10. Scatter the chopped chestnuts from Step 1 on top. Shave the remaining chocolate on top.
11. Slice and serve.
12. Done and ready to serve!

Nigella's Chestnut Cheesecake (from FEAST) is a baked style of cheesecake. The cheesecake is baked in a water bath (bain marie) as this is a very gentle method of cooking that ensures that the cheesecake batter cooks evenly and has a smooth texture. For the base, process the crackers, butter and heaped tablespoon chestnut puree until like fine crumbs. Place the chocolate and almond milk in a heatproof bowl, and set over a pan of simmering water. Do not allow the base of the bowl to touch the water, so use a bowl that has a wider diameter than the pan.

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