Life always tastes better with an enticing cheesecake during the holiday season. No feast can be complete without a dessert... Who cannot make room for his delicious cheesecake after a good meal? After all cheesecakes don't go to stomach but straight to the heart😃Smooth, sweet and creamy cheesecake made with warm holiday spices, fresh persimmons and the orange zest is sure to knock your sock off.
3. Pure vanilla extract - 1/2 tsp
4. Stevia extract - just a dash or any sweetener
Persimmon Cheesecake:(use cold ingredients)
1. Cream cheese (8 oz)- 1 1/2 packs
2. Heavy cream - 1 tablespoon (to whip the cream cheese)
3. Whole eggs - 4 (large)
4. All purpose flour - 2 tablespoons
5. Pure vanilla extract - 1/2 tsp
1. Whipped cream - 3/4 cup approximately
2. Persimmon - 1 (peeled and sliced)
3. Edible flowers - daisy, rosemary flowers
|Amount Per Serving|
|% Daily Value *|
|Total Fat 23 g||35 %|
|Saturated Fat 11 g||55 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 143 mg||48 %|
|Sodium 201 mg||8 %|
|Potassium 128 mg||4 %|
|Total Carbohydrate 36 g||12 %|
|Dietary Fiber 2 g||9 %|
|Sugars 30 g|
|Protein 8 g||16 %|
|Vitamin A||34 %|
|Vitamin C||5 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Grease you 9 inch springform pan lightly with oil and line it with parchment paper. This greasing step holds the liner in place. If your using a regular pan I would suggest you line your pan with heavy duty foil to lift off easy once done.
Mix almond flour, butter/oil, stevia extract and vanilla extract. The right consistency is to check if you can make a ball out of it.
Now layer the almond crust mix and press firmly down to set aside using any flat bottomed cup (like measuring cup) or drinking glass ensuring an even flat crust.
Place the pan in middle rack in preheated oven and bake for 10 mins.
Now add the spices and give it a good stir and remove from heat and cool.
Blend into smooth paste and set aside.
Remember to use your ingredients cold. Cream cheese can be tricky to whip it up when cold, so I would keep it in room temperature and whip with 1 tbsp of heavy cream. Whip it ahead of time and back it goes to the refrigerator to stay cool until ready to use.
Using a paddle attachment whip up the cream cheese, the persimmon pulp and all purpose flour. Once creamy enough without any lumps, change the paddle attachment with the whisk attachment.
Add the eggs one at a time in low speed making sure it's well incorporated before you add the next. Pour in the vanilla extract and whisk to combine. Do not beat longer than required. A lump free smooth and creamy mixture is all it requires. Pour the mixture over the cooled pre-baked crust.
Bake your cheesecake in high temperature about 400 F for 10 mins and immediately switch lower the temperature to 250 F and bake for an additional 75-85 mins approximately to prevent from overbaking. This method works like a gem. If your comfortable with water bath method feel free to go for it. I personally felt it took longer.
Remove the cheesecake as per required time the recipe calls for. Just keep an eye on your cheesecake to look for any cracks or burns as each oven works differently depending on your oven settings. The perfect cheesecake should have firm sides but still jiggle in the center as it tends to set as it cools down.
Fresh whipped cream piped with star nozzle to place the persimmon slices like flowers. Add some edible garden grown flowers and leaves for punch of colors.
Looks amazing! Beautiful color. Perfect for the holiday season. Can you substitute another fruit for persimmon?ReplyDelete
Thanks a lot Priya! Sure any stone fruit works well. Apricots, peaches and nectarines works well. You can also go with berries, but be sure to run it through a sieve to get rid of the tiny seeds. Enjoy baking!Delete
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