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Persimmon Cheesecake


  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg yolk
  • 2 Tbsp plus 1 tsp whipping cream
  • 1 1/2 pound cream cheese, softened
  • 1 can sweetened condensed milk (14 oz)
  • 1/4 cup flour
  • 4 eggs
  • 2 egg yolks
  • 1 1/2 cup fresh oriental persimmon puree
  • whipped cream (swirled with some persimmon puree)
  • persimmon slices to garnish


Combine 1 1/4 cups flour and sugar; cut in butter until the mixture resembles coarse meal. Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap and chill 30 minutes. Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess. In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition. Stir in persimmon puree. Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven temp to 250F and continue baking an additional hour. (Do not open oven door). Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream.

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