/ Sweet potato and chestnut cheesecake

15cm



200g
200g
200ml
2
30g
20g


80g
50g


1.170

2.30

3.

4.

5.

6.

7.17050

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Sweet potato and chestnut cheesecake

Servings: 8

INGREDIENTS

Crust
80 grams Biscuits
50 grams Melted butter

Filling
200 grams Cream cheese (at room temperature)
200 grams Kurikinton (Sweet potato and chestnut paste)
200 milliliters Fresh cream
2 Eggs
30 grams Sugar
20 grams Flour

PREPARATION
1. Preheat oven to 170 C. Separate the chestnuts and the paste from the kurikinton and cut the chestnuts in half.

2. Make the crust. Place the biscuits inside a zipp bag and crush them with a rolling pin. Add melted butter and mix well. Lay it on the bottom of a mold lined with a cooking sheet, cool it in a refrigerator for 30 minutes, until it hardens.

3. Make the filling. Mix the cream cheese and sugar in a bowl and mix until smooth.

4. Add the eggs and cream, and mix. Sift the flour and stir until there are no lumps.

5. Add the kurikinton paste and mix until smooth.

6. Pour into a mold and top with the chestnuts halves.

7. Bake in a 170C oven for 50 minutes. Remove from the oven and let it cool down. Place in the fridge until harden.

8. Enjoy!

#TastyJapan #

MUSIC
Licensed via Audio Network