Chestnut Cheesecake Recipe

Filmed in Mexico like my other videos.
INGREDIENTS FOR CRUST
Graham crackers - 14oz (400g)
Butter - 5oz (150g)

FILLING
Cream cheese - 26oz (750g)
Sweetened condensed milk - 21oz (600g)
Chestnut puree - 25oz (700g)
Flour - 10tbsp (80g)
Eggs - 3
Salt - 1tsp (5g)
Whole chestnuts - 10oz (300g)

GANACHE
Chestnut puree - 3.5oz (100g)
Dark chocolate - 7oz (200g)
Heavy cream - 0.4 cups (100ml)

INSTRUCTIONS

Put 14oz (400g) of graham crackers into a ziplock bag and crush them.
Melt 5oz (150g) of butter and mix with the crushed graham crackers until you get a wet sand like consistency.
Transfer into a springform cake pan (mine is 9 inches x 2.75 inches, 23cm x 7cm).
Use a flat bottom glass to press the crust against the cake pan evenly.
Bake the crust in your oven for 10 minutes at 350F (175C).

Mix 26oz (750g) of cream cheese, 21oz (600g) of sweetened condensed milk, and 25oz (700g) of chestnut puree with a hand mixer on medium/high speed until smooth.
Add 3 eggs, 10tbsp (80g) of flour, and 1tsp (5g) of salt.
Chop up 10oz (300g) of whole chestnuts.
Pour your cheesecake mix into the crust. Use something that fits into your crust, to divide the mix into 2 (this is only necessary if you only want chopped chestnuts in half your cake).
From the half where you want to add yhe chopped chestnuts, remove about 1/3 of the mix to make room for the chopped chestnuts.
Mix in your chopped chestnuts, then remove the divider.

Put the cheesecake into your preheated oven at 350F (175C) for 10 minutes, then lower the temperature to 300F (150C) and bake for 45 - 50 minutes (1 hour overall).
Let your cheesecake chill for at least 6 hours or overnight before taking the springform cake pan off.

Melt 7oz (200g) of dark chocolate and mix with 3.5oz (100g) of chestnut puree and 0.4 cups (100ml) of heavy cream, then spread onto your cheesecake.

Take 12 whole chestnuts and decorate your cheesecake while the ganache is still warm.

DISCLAIMER
1 - I recommend using granulated sugar instead of sweetened condensed milk - this recipe will be revisited one day to show you the difference.
2 - Take your chestnut puree blocks out of the freezer 2-3 hours before use, as its way easier to handle chestnut puree at room temperature.

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