for 12 pieces

Base

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

Cream cheese mixture

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

Persimmon mixture

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

Cheesecake

1	persimmon, thinly sliced

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.

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