I know your probably thinking not another persimmon recipe!!!!!!! Just let me say that when my friend brought me over three buckets of this gorgeous fruit they were very large buckets. I have been making persimmon recipe after persimmon recipe, which is ok because my family all love persimmons.
Because the variety of persimmons I have, they are the astringent type (which means they have a high tannin content, making immature fruit bitter and leaving a puckered furry taste/feeling in mouth) I’m a little limited in the recipes I can make, they are all desert types as the fruit needs to be extremely ripe and soft. The fruit when ripe has a waxy thin skinned shell with a thick jelly like pulp inside it is sweet and delicious.
And as far as desserts go cheesecake has to be up there at the top. A rich smooth creamy cake so versatile in flavours your limited only by your imagination.
I’ve gone for a baked cheesecake for this recipe, as I actually prefer them, this recipe is based off the traditional new york cheesecake . The texture of this persimmon cheesecake is smooth and creamy and not too sweet, the sour cream topping adding the final touch and balance to this delicious dessert.
- 2 cups chopped walnuts
- 1/3 cup brown sugar
- 3 Tsp melted butter
- 2 cups pureed persimmons
- 750g cream cheese
- 11/4 cups white sugar
- 3/4 sour cream
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 6 eggs
- 11/4 cups sour cream
- 3 Tsp white sugar
- 1 tsp vanilla essence
- Preheat oven to 170º
- Pulse walnuts in a food processor until fine, then mix together in a bowl with brown sugar and melted butter
- Press in mixture into into the bottom of a 20cm spring form pan
- Bake in preheated oven for 12 minutes set aside to cool completely
- Combine persimmons, cream cheese, sugar, sour cream, cinnamon,and ginger in food processor, blend until smooth
- Add eggs 1 at a time mixing well between each addition
- pour mixture over cooled crust
- bake in preheated oven until mostly set centre still being slightly jiggly, 60 – 75 minutes
- While cheesecake is baking, whisk together sour cream, sugar and vanilla
- spread evenly over cheesecake while still hot and return to oven for another 10 minutes
- Allow to cool completely, then cover loosely with aluminium foil and refrigerate 4 to 8 hours or overnight before serving
To serve I decorated with walnuts and fresh persimmon puree.
recipe source; allrecipes.com.au