Chestnut Cheesecake 🌰

Ingredients

• 200g digestive biscuits, crushed
• 100g butter, melted
• 500g cream cheese, room temp
• 150g sugar
• 3 eggs
• 200ml sour cream
• 250g sweetened chestnut purée
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 150ml heavy cream
• 100g chestnut purée (for piping)
• Cocoa powder, for dusting

How to make it

1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
2. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the sweetened chestnut purée until smooth.
3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
4. Whip the heavy cream, fold in the chestnut purée and pipe vermicelli strands over the top.
5. Dust lightly with cocoa powder, slice and serve.