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In Cooking Tree, we’re serving up delicious Mont Blanc Cheesecake, and we’ll show you how to make it from scratch.
I made a Mont Blanc cheesecake with soft chestnut cream on top of a chestnut-filled cheesecake!
I think the cream was really delicious by making a chestnut paste by boiling chestnuts brought from the countryside.
Cheesecake and chestnuts go so well together than I thought~^^
It is a dessert that you should try making at least once with chestnuts, which are harvested a lot in autumn.
It looks like a snow-covered mountain, so it looks luxurious and pretty~*^^*
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Chestnut paste
- 150g Boiled chestnut
- 100g Water
- 15g Sugar
- 10g Brown sugar
- 10g Corn syrup
Cheesecake
- 50g Crushed Digestive cookie
- 25g Melted butter
- 135g Cream cheese
- 20g Sugar
- 37g Egg
- 40g Whipping cream
- 10g Condensed milk
- 7g Corn starch
- 1ts Lemon juice
- 100g Canned chestnut
Chestnuts cream
- 200g Chestnut paste
- 15g Milk
- 80g Whipped cream
- Sugar powder
Instructions
- Put boiled chestnuts and water in a blender and grind gently.
- Put (1), sugar, brown sugar, and starch syrup in a pot and heat until thickened, then cool.
- Add melted butter to the crushed daisy, mix, lay flat on the bottom of the mold, and place in the refrigerator.
- Put the cream cheese in a bowl and loosen it gently, add sugar and mix, then add the egg and mix.
- Add fresh cream, condensed milk, cornstarch, and lemon juice and mix, then add chestnut dice and mix.
- Pour the dough into the mold and flatten it. Bake in an oven preheated to 160 degrees for 40 minutes and cool.
- Put chestnut paste and milk in a bowl, mix, sieve and add to whipped cream.
- Mix (7), put a little cream in the middle of the cheesecake, put the remaining cream in a piping bag fitted with a Mont Blanc tip, and squeeze it in a circle.
Did You Make This Recipe?
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Recipe video
Thank you for watching~♥
Enjoy
