If you live in an area where persimmons are grown or even better know someone with a tree you are lucky. Persimmons are VERY expensive in Tucson. I am lucky though because I have family in California so when they come to visit in the Fall I always beg for persimmons. This thick New York Style Cheese is DELICIOUS!
First lets address how you process a persimmon.
I always freeze mine, then defrost them when I am ready to use them. NOTE: I have persimmons in the freezer for a year and they are still just as fresh as the day I put them in there. This way the pulp will be soft and ripe for use.
Peel off the orange flesh by running your thumb around the inner edge and releasing the pulp.
Add all the pulp to a food processor and pulse until smooth. That’s it. You are now ready to use your pulp for any persimmon recipe. NOTE: Even after the persimmons have been in the freezer for a year I will put some of the pulp BACK into the freezer in a labeled container.
Persimmon Cheesecake Recipe
2-1/2 cups gingersnap crumbs
1 cup finely chopped pecans
1-1/2 cups plus 1/3 cup sugar, divided
6 tablespoons butter, melted
1 egg white, lightly beaten
4 – 8 ounce cream cheese, softened
2 tablespoons all-purpose flour
1 cup persimmon pulp
2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat oven to 325 degrees. Combine gingersnap crumbs, pecans, 1/3 cup sugar, melted butter, and egg white, stirring until well combined. TIP: I put the gingersnap cookies and ground them up in a food processor along with the pecans. Then added the sugar, melted butter and egg white and blended until everything was combined. Press crumb mixture into bottom and up sides of a 9-inch spring form pan. Bake for 10 minutes; let cool.
In a large mixing bowl, combine cream cheese, remaining 1-1/2 cups sugar, and flour. Beat until creamy. Add eggs, one at a time, beating well after each addition. Beat in persimmon pulp, vanilla, and cinnamon. Pour mixture into prepared crust, and place on a baking sheet. Bake for 1 hour; turn oven off, and let stand in oven with door closed for 2 hours. Remove from oven. Run a knife around edges of cheesecake to release sides. Place in refrigerator to cool completely. Release sides of pan and serve. This recipe is from the Southern Lady September/October 2012 Magazine.
MORE GREAT CHEESECAKE RECIPES!
I SHARED THIS RECIPE AT THESE PARTIES!
FRIDAY: Weekend Wrap Up @ Tatertots and Jello; Friday Favorites @ Simply Sweet Home; Weekend Show Off Party @ Ladybird Ln.; Pitty Party @ Thirty Handmade Days; Foodie Friday @ Rattlebridge Farm; I’m Lovin’ It Fridays @ Tidy Mom; Friday Flair @ WhipperBerry; Foodie Friday @ Simple Living with Dian Balch; Foodie Friday Friends @ A ‘Lil Country Sugar
SATURDAY: Strut Your Stuff Saturday @ Six Sisters Stuff; Show and Tell Saturdays @ Be Different Act Normal; Sweet Saturday @ Gingerbread; Saturday Nite Special @ Funky Junk Interiors ;Sweets for Saturday @ Sweet as Sugar Cookies; Sweet Treats & Swanky Stuff Thursday Link Party @ Something Swanky;
SUNDAY: Think Pink Sundays @ Flamingo Toes; Sunday Linky Party @ Petite Hermine; Church Supper @ Everyday Moms Meals; Sundae Scoop Link Party @ I Heart Naptime; Nifty Thrifty Sunday @ Nifty Thrifty Things; Scrumptious Sunday Link Party @ Addicted To Recipes;Heavenly Treats Sunday @ Pamela’s Heavenly Treats: Sweet Confessions Sunday Link Party @ Mommy’s Sweet Confessions;