Mont Blanc Coffee Cheesecake with Luxuriously Textured Chestnut Coffee Cream

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• 180 grams digestive biscuits, finely crushed
• 80 grams unsalted butter, melted
• 400 grams cream cheese, room temperature
• 100 grams granulated sugar
• 2 eggs, room temperature
• 100 grams sour cream
• 60 ml heavy cream
• 2 tbsp instant espresso coffee, dissolved in 1 tbsp hot water
• 1 tbsp cornstarch
• 1 tsp vanilla paste
• 250 grams sweet chestnut (marron) paste
• 50 grams unsalted butter, room temperature, for the chestnut cream
• 30 grams powdered sugar
• 150 ml heavy cream, whipped to stiff peaks, for topping
• 6 pieces whole canned chestnuts (marron glacé), for garnish
• 1 tsp unsweetened cocoa powder, for dusting

👩‍🍳 Instructions

1. 1 Preheat the oven to 160°C (320°F). Lightly grease an 18 cm (7-inch) springform pan with butter and line the bottom with parchment paper.
2. 2 Mix the crushed biscuits with the melted butter until evenly combined and the texture resembles wet sand. Press firmly into the bottom of the pan, smoothing it out with the back of a spoon. Bake for 8 minutes, then remove and set aside to cool.
3. 3 Beat the cream cheese with the granulated sugar using a mixer on medium speed for 2-3 minutes until smooth and lump-free.
4. 4 Add the eggs one at a time, beating well after each addition (don't overmix, to avoid incorporating too much air).
5. 5 Add the sour cream, heavy cream, dissolved espresso, cornstarch, and vanilla paste. Stir with a spatula until the batter is smooth and evenly light brown in color.
6. 6 Pour the cheesecake batter over the cooled biscuit base. Smooth the surface with a spatula.
7. 7 Wrap the outside of the pan with a double layer of aluminum foil and place it in a larger pan filled with 2 cm (about ¾ inch) of hot water (a water bath). Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken.
8. 8 Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking from a sudden temperature change.
9. 9 Remove the cheesecake, let it cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
10. 10 Make the chestnut cream: beat the room-temperature butter with the powdered sugar until pale and fluffy, about 2 minutes. Add the chestnut paste and beat until fully combined and smooth, like a thick paste.
11. 11 Transfer the chestnut cream into a piping bag fitted with a special Mont Blanc tip or a small round tip. Set aside at room temperature so it's easy to pipe.
12. 12 Remove the cheesecake from the pan. Pipe the stiffly whipped cream in the center of the cheesecake, forming a mound about 3-4 cm (roughly 1.5 inches) tall as the base for the Mont Blanc.
13. 13 Pipe the chestnut cream around the whipped cream mound, forming thin noodle-like strands until the entire mound is covered, mimicking the shape of Mont Blanc mountain.
14. 14 Garnish the top with whole chestnuts (marron glacé) and lightly dust with cocoa powder using a tea strainer. Serve chilled, and cut with a knife dipped in warm water for clean slices.

💡 Tips

📊 Nutrition Facts / serving

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