PERSIMMON CHEESECAKE
This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
Provided by schmecktgut
Categories Desserts Cakes Holiday Cake Recipes
Time 5h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
- Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g
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PROBASH INFO CENTER
[email protected]This is my new favorite cheesecake recipe! It's so easy to make and it always turns out perfect.
Elesha Teshe
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was a big hit at my party.
Noluvuyo Mafongosi
[email protected]The cheesecake was good, but I think I would have liked it better with a different fruit, like blueberries or strawberries.
Jaihon PJR
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good.
Hayden Carter
[email protected]I'm not a big fan of persimmons, but I thought I would give this recipe a try. I'm glad I did! The cheesecake was delicious and the persimmon flavor was not overpowering.
Nompumelelo Gloria
[email protected]This cheesecake was easy to make and very tasty. I would recommend it to anyone who loves persimmons.
Kachi_b
[email protected]I wasn't sure what to expect from this cheesecake, but I was pleasantly surprised. It was very good! The persimmon flavor was subtle and not overpowering.
Michelle Nandlal
[email protected]This cheesecake was delicious! The persimmon flavor was unique and refreshing. I would definitely make this again.
Wizkido Wizkid
[email protected]I had some persimmons that were about to go bad, so I decided to try this recipe. The cheesecake turned out great! It was a nice and easy way to use up my persimmons.
Lara Mostafa
[email protected]This cheesecake was a bit too sweet for my taste, but other than that it was very good. The crust was perfect and the filling was smooth and creamy.
Preeti rai
[email protected]I love persimmons and I love cheesecake, so I knew I had to try this recipe. It did not disappoint! The cheesecake was creamy and flavorful, and the persimmon topping was the perfect finishing touch.
Seif Margani
[email protected]This cheesecake was easy to make and turned out beautifully. The persimmons added a lovely flavor and color to the cheesecake. I would definitely recommend this recipe.
N SQ
[email protected]I'm not a huge fan of persimmons, but I decided to try this recipe anyway. I'm so glad I did! The cheesecake was delicious. The persimmon flavor was subtle and not overpowering. The crust was also very good.
Shikha Rai
[email protected]This persimmon cheesecake was a hit at my dinner party! The combination of sweet persimmons and creamy cheesecake was divine. The crust was perfectly graham crackery and the filling was smooth and rich. I will definitely be making this again.