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Persimmon Cheesecake
December 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 the liquid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid.

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