Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chestnut puree
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup whipped cream
- 1/4 cup chestnuts, chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, pulse the graham crackers until they become fine crumbs. Add 1/4 cup granulated sugar and melted butter, pulse until combined.
3. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour half of the cheesecake batter over the cooled crust.
6. In a separate bowl, mix the chestnut puree and heavy cream until smooth. Add the powdered sugar and mix until combined.
7. Pour the chestnut mixture over the cheesecake batter in the pan.
8. Pour the remaining cheesecake batter over the chestnut mixture.
9. Bake for 45-50 minutes, or until the cheesecake is set.
10. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours.
11. Once the cheesecake is chilled, spread whipped cream over the top and sprinkle with chopped chestnuts.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 3 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 42g
Saturated Fat: 24g
Cholesterol: 195mg
Sodium: 350mg
Carbohydrates: 45g
Sugar: 36g
Protein: 9g
Substitutions for ingredients:
- Graham crackers can be substituted with digestive biscuits or vanilla wafers.
- Chestnut puree can be substituted with pumpkin puree or sweet potato puree.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before adding the whipped cream and chopped chestnuts.
- Use a chocolate cookie crust instead of graham crackers.
- Add a tablespoon of rum to the chestnut mixture for a boozy twist.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh berries.
Garnishes:
Chopped chestnuts, fresh berries, chocolate shavings.
Pairings:
Coffee, tea, or a glass of port.
Suggested side dishes:
Fresh fruit salad, roasted vegetables.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or ganache.
Food safety advice:
Make sure the cheesecake is fully cooked before serving.
Food history:
The Mont Blanc dessert originated in France and is named after the highest mountain in the Alps. It typically consists of chestnut puree and whipped cream. This recipe combines the flavors of Mont Blanc with a classic cheesecake.
Flavor profiles:
Creamy, nutty, sweet.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or holiday meal.
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