Mont Blanc Cheesecake Recipe

Name: Mont Blanc Cheesecake
Prep time: 70 min
Cook time: 40 min
Total time: 110 min
Yield: 3
Cuisine: Korean
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

Cooking TreePublished: 2022-09-06 Updated: 2022-09-0302K views

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👇🏾👇🏾

Mont Blanc Cheesecake

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Rating: 4.0/5
( 43 voted )

Serves: 3 Prep Time: 70 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

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.

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