Preparations

1. Let the cream cheese soften at room temperature.
2. Place the chestnuts on paper towels to drain off the syrup.
3. Line a pound cake pan with reusable oven paper (recommended). If using a loose bottom pan, cover it with aluminum foil to prevent water from entering when baking in a water bath.
4. Preheat the oven to 160°C (320°F).

Chestnut Cheesecake

1. Slowly beat together the cream cheese and marron cream until combined. (Either a whipper or rubber spatula will work, but be sure to mix with as little air as possible.)
2. Add sour cream and mix further.
3. Beat the eggs and add them in two or three batches, mixing well each time.
4. Add the cream and mix until combined.
5. Sift in the flour Add rum to taste.
6. Strain the dough and chill the dough in the refrigerator, if possible. (Chilling the dough helps to thicken it and prevents the astringent from moving when the dough is poured over the astringent later.)
7. Arrange the chestnuts compote in a single vertical row in the center of the mold.
8. Gently pour the dough into the molds. (Be careful not to move the chestnuts.) Bake in a preheated oven at 160°C (320°F) for 50 minutes to 1 hour in a hot water bath.