Ingredients
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
Cream cheese mixture
Persimmon mixture
Cheesecake
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.
| Tip: | You can use leftover Christmas cookies for the base. |
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