Persimmon Cream Cheesecake

A persimmon, known to the ancient Greeks as "the fruit of the Gods".
Hundreds of varieties grow around the world. The Fuyu is fat and round, like a ripe tomato, with a waxy orange skin and heart-shaped leaves. When firm, its texture is smooth and crisp with a mild flavor.

When left to ripen until it yields slightly, like a pear or peach, its honeyed flavor is sweeter and more pronounced. Vary in size from 1.5-9 cm in diameter. They may be spherical, acorn-, or pumpkin-shaped.
High in glucose Nutritional highlights: (per fruit): 70 kcals, 3.6 grams fibre, 19 grams carbs, 13% of Vitamin C, and 167% of Vitamin B2 (Riboflavin).

My persimmon cream cheesecake.

Best to keep the fruits for 3 to 4 days to let it ripen before making persimmon cheesecake.

Crust:
1-1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted

1/ Position a rack in the middle of the oven and preheat to 180 deg C
2/ Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
3/ Press the mixture into the bottom of a greased 8-inch springform pan.
4/ Bake until the crust is golden, 10 to 12 minutes.
5/ Remove the pan from the oven and let cool while you prepare the filling.

We are all tempted....mmmm.......we are all tempted when it comes to cheesecake. 

 Japan persimmon tree, picture compliments from my friend.

Cheesecake Filling:
16 oz cream cheese, softened
380gm icing sugar
1-1/2 cups persimmon puree ( you need very ripe persimmon )
2 tbsp lemon juice
1 tsp pure vanilla extract
A pinch of vanilla seed ( optional )
2 large eggs, at room temperature

Love is like a good cake, you never know when it's coming. But you'd better eat it when it does! LOL

6/  Mixed the lemon juice with persimmon and blend it in the blender till smooth. 
7/  Place the cream cheese and sugar in the bowl of an electric mixer and beat on low speed until smooth.
8/  Add the persimmon puree and mix just until smooth.
9/  Then add vanilla and vanilla seed, combine on low speed.

Where there's a will, there's a cake.

Give me liberty or give me cake!! The cake awaits.........

10/ With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
11/ Pour the filling into the pan  and bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 hours.

12/ Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake. After the 2 hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
13/ Cover with cling wrap and refrigerate until firm, at least 8 hours, before serving.
Serve with whipped cream garnish, if desired.

Persimmon Topping
3/4 cup persimmon puree ( use very ripe persimmon )
1 tbsp lemon juice
2 egg yolk
50 gm sugar

Mix all together and cook until thick. Cool completely, spread on cheesecake before serving.

Persimmon sauce for cheesecake topping.

One spoon in my mouth...... mmmm.....my eyes *blink* *blink* *blink* .........delicious!!

Fluttering my eyelashes.......

 Persimmon in the snow, picture compliments from my friend.

Have a wonderful week ahead, Cheers!