Potted Chestnut Coffee Chilled Cheesecake

Ingredient

Method

Filling:  100g cream cheese,  100g mascarpone cheese 45g caster sugar, 55g roasted chestnut without shell, smashed & puree 1 tsp lemon juice 1/2 tsp coffee powder + 5ml hot water 0.5tsp rum 1.5tsp gelatin powder + 25ml hot water Topping:  60-80g crushed oreo cookies

1 Base: stir all ingredients until combined. Press mixture into base of 6 inches cake tin.  2 Filling: Beat cream cheese & mascarpone until smooth. Continue beat in sugar into cheese mixture until smooth. Stir lemon juice, chestnut puree, dissolved gelatin, corn starch, rum and mix well. 4 Spoon the batter into 2.5-3" glasses, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1-2 hours. 5 Just before serving, top each cheesecake with ground-cookie "dirt," and garnish with a planted plants. Serve chilled. *makes 2 glasses