Best Persimmon Cheesecake Recipes

PERSIMMON CHEESECAKE

Steps:

• 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.

MAPLE PERSIMMON CHEESECAKE WITH PECAN CRUST

Steps:

• Heat the oven to 325. Combine the crusts ingredients, mixing well, and press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool. Reduce the oven temperature to 300. With an electric mixer on low speed, blend the cream cheese, sugar, flour, and spice. Add the the persimmon and eggs and blend well. Pour the batter into the crust-lined pan. Bake at 300 for 1 hour. Then turn off the heat and leave the cheesecake in the oven until it's set, 30 minutes or more. Then chill it.

PERSIMMON CHEESECAKE WITH BLUEBERRIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.
• Place dough onto a round piece of parchment paper. Roll dough out onto your work surface, rotating the parchment clockwise after each roll, until dough is about 1/10-inch thick. Slide dough and parchment paper into a tart pan and align the edges.
• Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
• Whisk 2 pureed persimmons together with ricotta cheese, mascarpone cheese, and honey in a bowl. Spread mixture over the baked dough, leaving 1/4- to 1/2-inch space on the edges.
• Place dough back in the oven and bake until a toothpick inserted into the cheesecake comes out clean, 10 to 15 minutes. Remove and let cool in the pan until firm, at least 15 minutes.
• Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.