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A multi-layered cake consisting of crunchy, sweet crust made of cookies, cheese, egg and fruits or flavours of your choice. It makes for a perfect dessert.  It can be both baked and refrigerated. Here is a recipe of Baked Chestnut Cheesecake that will delight your family and guests this holiday season. 

  • 473 ml graham cracker crumbs
  • 59 ml butter
  • 14 ml sweetened chestnut puree ("heaped")
  • 473 ml fat free cream cheese
  • 177 ml superfine sugar
  • 3 eggs
  • 3 egg yolks
  • 177 ml fat free sour cream
  • 5 ml lime juice
  • 30 ml rum
  • 5 ml vanilla extract
  • 237 ml sweetened chestnut puree
  • 78 ml water
  • 59 ml rum
  • 15 ml sweetened chestnut puree
  • 59 ml superfine sugar
  • 15 ml butter
  • Preheat the oven to 120°C
  • 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-inch spring form pan and refrigerate until needed
  • Beat the cream cheese until smooth and add 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 spring form 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 spring form 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

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