Base: Chop the biscuits in a food processor, add the melted butter, and mix together. Press into the tart pan.
Batter: First, put the heavy cream, peeled sweet chestnuts, sugar, eggs, and rum into a food processor and mix.
Next, add the cream cheese and flour into the food processor and mix. ※It will be thick and hard to mix, but try your best to thoroughly combine all the ingredients.
Put your desired amount of simmered chestnuts in the bottom of the pan. Rather than putting them right up to the edge, it looks nicer if you leave a little space.
Slowly pour the batter on top of the chestnuts. Bake in a preheated oven at 170°C for 30 minutes, then reduce to 160°C and bake for 20 more minutes to finish.
Once cooled, remove from the pan and wrap with plastic wrap. If you let it sit in the refrigerator overnight, the flavors will settle, making the cake even more delicious.
Sweet chestnuts: This time, I used 130 g of sweet chestnuts, but the flavor of the chestnuts are a bit weak, so if you want to have a richer taste, I recommend you add more.
Story Behind this Recipe
I made a lot of chestnut syrup, so I decided to try putting it into a cheesecake.
The batter also has ground up chestnuts, but I think that 130 g results in too weak of a taste, so I think at least 150 g is best. Add chestnut syrup and rum to taste for more flavor. It's lightly sweet, so adjust the amount of sugar to taste.