Chestnut Cheesecake Food

CHESTNUT CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Combine the crackers, butter and heaped tablespoon chestnut purée in a food processor and pulse fine and crumbly. Press into the bottom of a 9-in springform pan and refrigerate until needed.
• Beat the cream cheese until smooth and add the sugar. Blend in the eggs and egg yolks, one by one to combine completely. Add the sour cream, lime juice, rum, and vanilla, and beat again until smooth and creamy. Fold in the 1 cup chestnut purée by hand. It doesn't have to be fully incorporated, because it will give it a swirl or streak effect.
• Boil some water and keep it ready.
• Wrap the whole outside of the springform pan with plastic wrap, then with aluminum foil, covering the plastic wrap to make the pan watertight. Stand the pan in a roasting pan and pour in the chestnut filling. Once that's done, pour the boiled water into the roasting pan to come just over an inch up the side of the pan. Bake 1 hour.
• The cheesecake should be just set because it will continue cooking in the pan outside of the oven. Take the springform pan out of the roasting pan and the foil and plastic wrap and cool on a wire rack. Refrigerate overnight.
• Unmold it and let it come to room temperature for about 20-30 minutes. (You can unmold it and return it to the refrigerator, just remember to bring it back to room temp in time.).
• Combine the remaining ingredients (water, rum, chestnut puree, sugar, and butter) in a saucepan and melt together. Let the syrup boil 10 minutes, then cool to room temperature until ready to use.
• To serve, drizzle room temperature or slightly warmed syrup over cheesecake.

CHESTNUT CHEESECAKE

Steps:

• Preheat oven to 375°F. Blend whole unblanched almonds, sugar and almond extract in processor until almonds are coarsely chopped. Add unsalted butter and process until almonds are finely chopped. Press almond mixture firmly onto bottom and 1 inch up sides of 8-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until light brown, about 13 minutes. Transfer crust in pan to rack and cool. Reduce oven temperature to 300°F.
• Drain chestnuts thoroughly. Cut enough chestnuts into 1/4- to 1/2-inch pieces to measure 1 cup (reserve remaining chestnuts for topping). Using electric mixer, beat room temperature cream cheese, sugar and vanilla extract in medium bowl until very smooth. Beat in eggs, 1 at a time. Cover bottom of crust with 1 cup chestnuts pieces. Spoon cream cheese mixture over. Place springform pan on baking sheet.
• Bake cheesecake on baking sheet until center is just set, about 45 minutes. Cool cheesecake 30 minutes. Chill uncovered until cold, about 3 hours, the cover. (Cheesecake can be made 1 day ahead. Keep refrigerated.)
• Cut around sides of pan to loosen cheesecake; release pan sides. Beat whipping cream in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around to edge of cake. Place 1 reserved chestnut piece on each rosette.

CHESTNUT CHEESECAKE

Steps:

• CRUST:.
• Combine graham crumbs and butter in small bowl, Press firmly onto bottom of 9-inch nonstick springform pan. Bake in preheated 400F oven for 7 minutes. Reduce heat to 275°F.
• FILLING:.
• Beat cream cheese with electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition, just until blended.
• Assemble and bake. Pour batter into prepared pan and bake in oven until center is almost set about 50-60 mintues. Cool completely in pan on wire rack. Chill 4 hours or overnight.
• CHESTNUT SAUCE:
• Stir all topping ingredients together. Thin with additional water if needed. Keep refrigerated. Before serving, bring topping to room temperature or heat gently in mocrowave just until warm (not boiling).
• TO SERVE:.
• Top chestnut cheesecake slices with dollops of whipped cream and chopped fresh berries. Drizzle with Chestnut sauce.
• *Sweetened Chestnut puree is sold in cans , often in the baking section, or the specialty foods section.