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New York Persimmon Cheesecake

 

130

Yield

12

servings

Prep

20

min

Cook

2

hrs

Ready

10

hrs

Trans-fat Free
 

Ingredients

1 ¼ cups all-purpose flour
¼ cup sugar
½ cup butter, unsalted
1 each egg yolks
*
2tb+1 teaspoons heavy whipping cream
1 ½ pounds cream cheese
softened
1 can milk, sweetened condensed
(14 oz)
*
¼ cup all-purpose flour
4 large eggs
2 each egg yolks
*
1 ½ cups persimmons
puree
*
1 x whipped cream
(swirled with some persimmon puree)
*
1 x persimmons
slices to garnish
*

Directions

Combine 1¼ cups flour and sugar; cut in butter until the mixture resembles coarse meal.

Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough.

Pat into a disc, wrap in plastic wrap and chill 30 minutes.

Pat dough into ⅛ inch thickness.

Place it over the buttered bottom of a 9 inch springform pan.

Trim off and reserve any excess dough.

Pierce bottom of dough with a fork in 6 places.

Bake at 450F for 7 to 9 minutes or until lightly toasted.

Butter the side of a springform pan and connect it to the cooled base.

Roll out the remaining dough ⅛ inch thick, press dough strips onto side of the pan and seal against the bottom crust.

Trim off any excess.

In a large mixing bowl, beat cream cheese until fluffy.

Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition.

Stir in persimmon puree.

Pour into the prepared crust and bake at 450F for 15 minutes.

Reduce oven temp to 250F and continue baking an additional hour.

(DO NOT OPEN OVEN DOOR).

Place in refrigerator and refrigerate overnight.

Garnish with persimmon slices and whipped cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 36373% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 193mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 16g
Vitamin A 22% Vitamin C 0%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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