PERSIMMON CHEESECAKE
This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
Provided by schmecktgut
Categories Desserts Cakes Holiday Cake Recipes
Time 5h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
- Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g
PERSIMMON CHEESECAKE WITH BLUEBERRIES
There are not that many desserts with persimmons. However, they are very healthy and make your desserts delicious and naturally sweet without adding sugar. They will also make the texture of your cheesecakes more sophisticated. The cake is good on the same day or on the next day. If you want to eat it on the next day, keep it in the fridge uncovered. Your cookie pastry is still very soft and fresh. If you cover it, it will become soggy.
Provided by AnastasiasKitchen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.
- Place dough onto a round piece of parchment paper. Roll dough out onto your work surface, rotating the parchment clockwise after each roll, until dough is about 1/10-inch thick. Slide dough and parchment paper into a tart pan and align the edges.
- Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
- Whisk 2 pureed persimmons together with ricotta cheese, mascarpone cheese, and honey in a bowl. Spread mixture over the baked dough, leaving 1/4- to 1/2-inch space on the edges.
- Place dough back in the oven and bake until a toothpick inserted into the cheesecake comes out clean, 10 to 15 minutes. Remove and let cool in the pan until firm, at least 15 minutes.
- Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 34.5 g, Cholesterol 62.3 mg, Fat 13.8 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.5 g
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
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