Persimmon Cheesecake
Persimmons are rich in vitamin C and fiber, making this cheesecake a delicious and nutritious dessert option.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Persimmon Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, flour, and vanilla extract, and mix until well combined.
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Add the eggs, one at a time, beating well after each addition.
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Peel and puree the persimmons. Stir the persimmon puree into the cream cheese mixture.
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Pour the mixture over the crust in the springform pan.
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Bake for 60 minutes or until the edges are set and the center is slightly jiggly.
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Turn off the oven and leave the cheesecake inside for 1 hour to rest.
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Remove the cheesecake from the oven and let it cool completely.
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Refrigerate for at least 2 hours or overnight.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
