Chestnut and Blackcurrant Cheesecake by Aleksandr Trofimenkov

Ingredients

• 320 g baked and ground shortbread
• 30 g roasted hazelnuts, chopped
• 30 g hazelnut powder
• 1 g sea salt
• 2 g vanilla powder
• 70 g unsalted butter 82%, softened
• 25 g blackcurrant purée
• 30 g granulated sugar
• 1.5 g pectin NH
• 74 g fresh or frozen blackcurrants
• 145 g milk 2.5%
• 27 g granulated sugar
• 10 g cornstarch
• 27 g egg yolks
• 40 g unsalted butter 82%
• 568 g cream cheese, room temperature
• 82 g granulated sugar
• 13 g cornstarch
• 1 vanilla bean, split and scraped
• 138 g whole eggs, room temperature
• 57 g heavy cream 35%
• 75 g cooked chestnuts