The perfect appetizer or main event for a light luncheon, this savory cheesecake featuring soy-garlic flavored chicken will be an instant hit. Add as much or as little wasabi kick as you like.
Preheat oven to 325°F. Spray 10” springform pan with vegetable pan spray. Press rice into bottom of pan; set aside.
In medium bowl, stir together chicken, soy sauce and garlic; let stand at room temperature 15 minutes. In medium skillet, heat olive oil over medium heat; add chicken to hot skillet. Cook 3 to 4 minutes or until cooked through. Remove from skillet; cool.
In large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, mixing well after each. Add wasabi powder and salt; mix well Stir in onion, chestnuts and chicken; blend well. Pour over crust.
Place springform pan in oven. Place shallow pan of water on bottom rack underneath cheesecake. Bake 50 to 60 minutes or until filling is firm. Turn off oven; let sit with door slightly ajar for 1 hour. Cool in pan 30 minutes before serving or refrigerate and serve cold.
Makes 8 to 12 servings.