Hamdi Saidani Persimmon Cheesecake Recipe combines the creamy richness of cheesecake with the unique sweetness of ripe persimmons. This dessert serves 8 takes about 1 hour to prepare and bake and is perfect for impressing guests or enjoying a comforting homemade treat.
Try More Persimmons Desserts Recipes:
🤎 Why You’ll Love This Persimmon Cheesecake Recipe:
- Unique Flavor: Combines the creamy richness of cheesecake with the sweet, spiced flavor of persimmons.
- Easy Preparation: Straightforward steps make it achievable for both beginners and experienced bakers.
- Seasonal Appeal: Ideal for fall and winter, when persimmons are at their peak.
- Showstopper Dessert: Beautiful presentation makes it perfect for special occasions.
- Customizable Toppings: Add whipped cream, nuts, or caramel to make it your own.
❓ What Is Persimmon Cheesecake Recipe?
Persimmon Cheesecake Recipe is a dessert that blends ripe persimmons, cream cheese, and aromatic spices into a smooth, creamy filling baked on a graham cracker crust. It’s a delightful treat for any occasion, offering a unique twist on classic cheesecake.
🥭 Ingredient
- 1 ½ cups crushed graham crackers
- 5 tbsp melted butter
- 3 tbsp sugar (for crust)
- 3 ripe persimmons (pureed)
- 16 oz cream cheese (softened)
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup sour cream
- ½ cup chopped nuts (optional, for topping)
🥮 Directions
- Combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes and let it cool.
- Wash, peel, and deseed persimmons. Blend the flesh into a smooth puree. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Stir in vanilla, cinnamon, nutmeg, sour cream, and the persimmon puree until fully combined.
- Pour the filling over the cooled crust. Spread evenly. If using nuts, sprinkle them on top before baking.
- Bake in a preheated oven at 325°F (160°C) for 50–60 minutes, or until the center is just set. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
- Slice and serve chilled, optionally garnished with whipped cream or a drizzle of caramel sauce.
💭 Recipe Tips:
- Choose Ripe Persimmons: Fully ripened persimmons ensure a sweet and flavorful cheesecake.
- Avoid Over-Baking: A slightly jiggly center indicates the cheesecake is done and will firm up as it cools.
- Use a Water Bath: Baking the cheesecake in a water bath helps prevent cracks on the surface.
- Chill for Best Flavor: Refrigerate for at least 4 hours (or overnight) for the flavors to meld perfectly.
- Add Texture: Topping with chopped nuts or a persimmon glaze enhances both the texture and presentation.
🍦 What To Serve With Persimmon Cheesecake?
Pair Persimmon Cheesecake with Persimmon Chutney, Persimmon Ice Cream Sorbet or a persimmon glaze it complements hot beverages like coffee, tea or a spiced latte making it an indulgent treat for dessert lovers.
🎚 How To Store Leftovers Persimmon Cheesecake?
- Refrigeration: Cover leftovers persimmon cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap leftovers persimmon cheesecake tightly in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw in the refrigerator before serving.
🥵 How To Reheat Leftover Persimmon Cheesecake?
- Microwave Method: Heat individual slices of leftovers persimmon cheesecake on low power for 10–15 seconds. Avoid overheating to maintain texture.
FAQs
Can I use unripe persimmons for Persimmon Cheesecake?
Unripe persimmons are not suitable for Persimmon Cheesecake because they are too astringent. Fully ripe persimmons ensure the necessary sweetness and smooth texture for a delicious dessert.
What type of persimmons is best for Persimmon Cheesecake?
Hachiya persimmons are ideal for Persimmon Cheesecake because they are soft and pulpy when ripe. Fuyu persimmons can work if they are very ripe and softened, but Hachiya is preferred.
How do I prepare persimmons for Persimmon Cheesecake?
To prepare persimmons for Persimmon Cheesecake, peel the fruit, remove any seeds, and blend the flesh into a smooth puree. This puree becomes the base of the cheesecake filling.
How do I prevent cracks in Persimmon Cheesecake?
To avoid cracks in Persimmon Cheesecake, use a water bath during baking, avoid over-mixing the batter, and do not over-bake. Let the cheesecake cool gradually to room temperature before refrigerating.
How long does Persimmon Cheesecake need to bake?
Persimmon Cheesecake typically bakes at 325°F (160°C) for 50–60 minutes. The center should still jiggle slightly when done, as it will set while cooling.
More Persimmons Desserts Recipes:
Nutrition Facts
Serving Size: 1 Piece
- Calories: 324
- Protein: 6g
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 20g
- Vitamin A: 20%
- Vitamin C: 8%
Persimmon Cheesecake Recipe
Description
Persimmon Cheesecake Recipe combines the creamy richness of cheesecake with the unique sweetness of ripe persimmons. This dessert serves 8 takes about 1 hour to prepare and bake and is perfect for impressing guests or enjoying a comforting homemade treat.
Ingredients
Instructions
- Combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes and let it cool.
- Wash, peel, and deseed persimmons. Blend the flesh into a smooth puree. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Stir in vanilla, cinnamon, nutmeg, sour cream, and the persimmon puree until fully combined.
- Pour the filling over the cooled crust. Spread evenly. If using nuts, sprinkle them on top before baking.
- Bake in a preheated oven at 325°F (160°C) for 50–60 minutes, or until the center is just set. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
- Slice and serve chilled, optionally garnished with whipped cream or a drizzle of caramel sauce.
Notes
- Choose Ripe Persimmons: Fully ripened persimmons ensure a sweet and flavorful cheesecake.
Avoid Over-Baking: A slightly jiggly center indicates the cheesecake is done and will firm up as it cools.
Use a Water Bath: Baking the cheesecake in a water bath helps prevent cracks on the surface.
Chill for Best Flavor: Refrigerate for at least 4 hours (or overnight) for the flavors to meld perfectly.
Add Texture: Topping with chopped nuts or a persimmon glaze enhances both the texture and presentation.
