Christmas Cheesecake recipe, chocolate and chestnut cream.

Using a food processor or blender, turn the cookies into fine powder. Mix this powder with melted butter.

Preheat the oven to 180°C. Line a springform pan with parchment paper. Press the cookie crumbs into the bottom of the pan and bake for 15 minutes. Remove the cookie base from the oven and let it cool.

In the meantime, beat the cheeses and cream together, add the sugar and continue beating. Add the eggs one by one, then the yolk.

Sift the cornstarch and incorporate it into the cream cheese mixture. Finally, add the chestnut cream. Pour this cheesecake mixture over the biscuit base.

Lower the oven temperature to 145°C and bake the cheesecake for 1 hour and 30 minutes.

At the end of cooking, the center should be slightly wobbly, which is normal. Let it cool in the oven for 2 hours, then refrigerate overnight.

The next day, melt the chocolate with the heavy cream and pour it over the cheesecake to cover it.

To finish, let set in the fridge and decorate with edible gold leaves and candied chestnuts.