Persimmon cheesecake

Persimmon cheesecake

Total: 4 hr | Active: 1 hr
Nutritional value / piece: 245 kcal
, Fat: 14 g
, Carbohydrate: 244 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

150g biscuits
50g butter, melted, left to cool
¼tsp salt

Cream cheese mixture

400g double cream cheese (e.g. Philadelphia)
150g plain greek yoghurt
60g icing sugar
1 organic lime, use grated zest, all of the juice
4leaves gelatine, immersed in cold water for approx. 5 mins., drained
2tbsp water, boiling

Persimmon mixture

3 kaki persimmons, chopped
¼dl water
1leaf gelatine, immersed in cold water for approx. 5 mins., drained

Cheesecake

1 persimmon, thinly sliced
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and salt. Spread the mixture over the base of the prepared tin, press down well with the back of a spoon or the base of a glass, refrigerate.

Cream cheese mixture

Using the whisk attachment on a hand mixer, beat the cream cheese, yoghurt, icing sugar, lime zest and 2 tbsp of lime juice. Dissolve the gelatine in the water, stir in 2 tbsp of the cream cheese mixture, immediately stir into the remaining mixture, transfer to a piping bag, chill for approx. 1 hr.

Persimmon mixture

In a pan, cook the persimmon with the remainder of the lime juice and water for approx. 5 mins. until soft, puree. Add the gelatine, dissolve while stirring. Cool the mixture slightly, press through a sieve, transfer to a piping bag, chill for approx. 1 hr.

Cheesecake

Cut off the tip (approx. 2 cm) of both piping bags. Pipe alternate circles onto the base, cover with the cream cheese and yoghurt mixture, chill for approx. 2 hrs. Top with the persimmon prior to serving.

Good to know
Tip: You can use leftover Christmas cookies for the base.

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