Take advantage of this wonderful fall fruit! This thick New York Style PERSIMMON CHEESECAKE is delicious, creamy and full of persimmon flavor.
Don’t worry I will walk you through how easy it is to process persimmons to get them ready to pulp and use in all kinds of baking recipes.
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.