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My review
Persimmon Cheesecake
1
schmecktgut
"This light and delicious cheesecake is made with fresh persimmons and a walnut crust."
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Ingredients
5 h 47 m servings 615Original recipe yields 12 servings (1 cheesecake)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
12/29/2008
I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain ...
Most helpful critical review
1/14/2012
The recipe should've said to blend cream cheese first and then slowly add the persimmon pulp. I tried this to the letter "combine" and the consistency was like ricotta cheese.
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12/29/2008
I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain ...
10/23/2009
I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this earned it. I disagree with the reviewers who said that it was too runny, or didn't have enough pers...
11/17/2008
This cheesecake was very good. My entire family raved about it. The only thing different that I did was that I added a dash of all spice the sour cream mix that goes on top of the cheesecake. Wi...
11/10/2009
Cheesecake was worth it. Crust delicious and held together (while chilled too) I held back about a cup of persimmons and mixed with caramel sauce, warmed in the microwave and drizzled on top, le...
11/30/2008
Quite tasty. The persimmon flavor was almost too subtle and the cheesecake a bit eggier than I prefer. Next time I'll make extra persimmon puree and save to pour over the top as a garnish for bo...
11/27/2008
Wonderful recipe and easy to follow. I used gramcracker crust because I don't like walnuts. Tasts great.
1/7/2011
Made this dessert for X-mas. Loved, loved it because it was my first trial utilizing persimmon. Lovely sweet fruit, not overpowering. Cut the recipe down to an 8" spring form. I made it w/ the t...
11/20/2010
I added a picture of one with toffee bits on top...my house smells like heaven and I only had a small lick from my fingertip and it is super yummy...can't wait till it chills! Thank You Thank Y...