Chestnut and Blackcurrant Cheesecake by Aleksandr Trofimenkov

Ingredients

• 88 g water
• 22 g glucose syrup
• 86 g granulated sugar, divided
• 3 g pectin NH
• 0.15 g citric acid
• 200 g all-purpose flour
• 80 g confectioners’ sugar
• 30 g almond powder
• 2 g sea salt
• 110 g unsalted butter 82%, chilled and cubed
• 40 g eggs
• 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 1/2 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
• 250 g chestnut paste
• 100 g pastry cream