"This light and delicious cheesecake is made with fresh persimmons and a walnut crust." — schmecktgut
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3 (8 ounce) packages
cream cheese, softened
1 1/4 cups
1 1/4 cups
I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain the liquid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid.
Disaster! The recipe should've said to blend cream cheese first and then slowly add the persimmon pulp. I tried this to the letter "combine" and the consistency was like ricotta cheese.
I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this earned it. I disagree with the reviewers who said that it was too runny, or didn't have enough persimmon taste. I didn't strain my persimmon puree at all, and my cheesecake had the perfect, creamy texture and a whole lot of persimmon taste. Since I used a crushed gingersnap cookie crust, I omitted the ginger in the cake and used 1/2 tsp of cinnamon and 1/4 tsp of nutmeg instead. I also didn't do the sour cream topping. Instead I'm serving it with fresh whipped cream. Awesome cheesecake. Can't wait to serve it to my friends tonight.
This cheesecake was very good. My entire family raved about it. The only thing different that I did was that I added a dash of all spice the sour cream mix that goes on top of the cheesecake. With the luxury of having a persimmon tree in my backyard, I will be able to bake this cheesecake often!!!
Quite tasty. The persimmon flavor was almost too subtle and the cheesecake a bit eggier than I prefer. Next time I'll make extra persimmon puree and save to pour over the top as a garnish for both looks and flavor.
Nobody mentioned how HARD it would be to get seeds out of persimmons. I used the small fruit from a neighbors tree. I made the mistake of glopping them into a bowl. Then had to spread them out tablespoon by tablespoon on my hand to de-seed. Second batch I cut individually in half and removed seeds. No way this glop would go thru colander, mine were not runny at all. Cheesecake, however was worth it. Crust delicious and held together (while chilled too) I held back about a cup of persimmons and mixed with caramel sauce, warmed in the microwave and drizzled on top, left off the sour cream. I also cooked it in a water bath. Great recipe for flavor.
Wonderful recipe and easy to follow. I used gramcracker crust because I don't like walnuts. Tasts great.
I loved this cheesecake! Although the persimmon that I used turned out to actually be tomatillos. I was unfamiliar with both foods. The cheesecake was still the best one I've ever had!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 396
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