Chestnut cheesecake

If you are a fan of chestnut then there are no doubts you must be having this little piece of heaven, which tastes exactly as delicious as it sounds.  


250g mascarpone

250g cream cheese (Philadelphia, Lučina)

300g sour cream

150g powder sugar

250g chestnut puree

3 eggs  

For the base:

300g butter biscuits

150g melted butter  

For the topping:

250g chestnut puree

180g sour cream

50g dark chocolate for decoration  

Preheat the oven to 130°C. For the butter base roughly break up the biscuits and mix them up with melted butter. Press the mixture into the base and on the sides of the prepared 24cm round tin and compress with the hand. Set aside into the fridge. Put all the ingredients for cheesecake into the freestanding electric mixer and beat on medium speed until the mixture is smooth and creamy. Then replace the mixture onto the cold butter base and bake for 90 minutes. After baking let it cool aside. For the topping mix together chestnut puree with sour cream and spread over the cold cheesecake. For the decoration melt chocolate in a heatproof bowl over a saucepan of simmering water and using tablespoon shape a flower or whatever you like on the top of a cheesecake. Leave to cool in the fridge.