Process of Making

Chestnut Soufflé Cheesecake

1. Place a bowl with cream cheese over a pot of boiling water, add unsalted butter and milk, and melt them together in a double boiler.
2. Once melted, remove from heat, then add egg yolks, vanilla extract, and lemon juice, and mix well.
3. Add chestnut jam and mix, then sift in cake flour and cornstarch, and combine thoroughly.
4. In a separate bowl, add sugar to egg whites in three parts, whipping to make a soft meringue.
5. Add one-third of the meringue to the cream cheese mixture and fold in, then add half of the remaining meringue and fold again.
6. Pour the batter into the bowl with the remaining meringue, mix evenly, and fold in finely chopped chestnuts.
7. Pour the batter into a mold, add hot water to the outer pan, and bake in a 180°C oven for about 15 minutes (preheat to 200°C).
8. Open the oven door for 10 seconds to release steam, lower the temperature to 120°C, and bake for an additional 55 minutes.
9. Let the cake cool at room temperature, then chill in the refrigerator.

Chestnut Cream

10. Soften room-temperature butter, add powdered sugar, and mix until smooth.

11. Add chestnut jam and mix, then add heavy cream and combine well.

12. Pipe the cream on top of the cake and garnish with chestnuts.