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Persimmon Cheesecake

Warm amber, gently spiced — a baked persimmon cheesecake with a glossy persimmon glaze, autumn's sweetest slice.

Ingredients

  • 200g spiced biscuits, crushed
  • 100g butter, melted
  • 300g ripe persimmon purée
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • ½ tsp ground cinnamon
  • For the glaze: 150g persimmon purée, 1 tbsp sugar
  • A fresh persimmon slice, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Beat the cream cheese, sugar, eggs, sour cream, vanilla, cornstarch, cinnamon and the persimmon purée until smooth.
  3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  4. Warm the glaze persimmon purée with the sugar until glossy, cool slightly and pour over the top.
  5. Decorate with a fresh persimmon slice, slice and serve.
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