Chestnut Cheesecake

• 200 grams Cream cheese
• 200 ml Heavy cream
• 150 grams Peeled sweet chestnuts
• 60 grams Sugar
• 2 Eggs
• 2 tbsp Cake flour
• 1 tbsp Rum
• 1 Chestnuts simmered in their inner skins
• 100 grams Biscuits
• 60 grams Butter

1. Base: Chop the biscuits in a food processor, add the melted butter, and mix together.
2. Press into the tart pan.
3. Batter: First, put the heavy cream, peeled sweet chestnuts, sugar, eggs, and rum into a food processor and mix.
4. Next, add the cream cheese and flour into the food processor and mix.
5. It will be thick and hard to mix, but try your best to thoroughly combine all the ingredients.
6. Put your desired amount of simmered chestnuts in the bottom of the pan.
7. Rather than putting them right up to the edge, it looks nicer if you leave a little space.
8. Slowly pour the batter on top of the chestnuts.
9. Bake in a preheated oven at 170C for 30 minutes, then reduce to 160C and bake for 20 more minutes to finish.
10. Once cooled, remove from the pan and wrap with plastic wrap.
11. If you let it sit in the refrigerator overnight, the flavors will settle, making the cake even more delicious.
12. 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.

cream cheese, sweet chestnuts, sugar, eggs, flour, chestnuts, butter

Taken from cookpad.com/us/recipes/145447-chestnut-cheesecake (may not work)