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Add a photoServings: 12
Ingredients
- 1 c. graham cracker crumbs
- 2 Tbsp. butter or possibly margarine melted
- 1Â 1/2 tsp unflavored gelatin
- 2 Tbsp. orange-flavor liqueur
- Â Â (or possibly orange juice)
- 2 tsp vanilla
- 3 c. cream cheese
- 1 c. sugar
- 4 lrg Large eggs
- 2 x soft-ripe Hachiya persimmons - (to 3)
- Â Â (2 1/2" to 3" wide, abt 1 1/2 lbs total)
- 1 Tbsp. sugar
- 1Â 1/2 tsp cornstarch
Directions
- In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter. Pat mix proportionately over bottom and about 1/2-inch up sides of pan.
- Bake crust in a 350 degrees regular or possibly convection oven till slightly browner, 8 to 10 min.
- In a 1- to 1 1/2-qt pan, mix gelatin with 2 Tbsp. cool water; let stand till softened, about 1 minute. Stir over medium heat till gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
- In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mix till smooth. Beat in Large eggs, one at a time, till smoothly blended. Pour mix into warm or possibly cold crust.
- Bake cheesecake in a 325 degrees regular or possibly 300 degrees convection oven till center jiggles only slightly when pan is gently shaken, 30 to 35 min. Cold cake on a rack for about 30 min, then chill, uncovered, till cool, at least 2 hrs. Serve, or possibly cover airtight and refrigerateup to 1 day.
- Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread Persimmon Glaze proportionately over cake. Remove pan rim and cut cake into wedges.
- For Persimmon Glaze: Rinse persimmons. Cut them in half and scoop out the soft flesh; throw away stems and peels.
- In a blender or possibly food processor, whirl flesh till pureed (you need 1 1/2 c.; save any extra for other uses). In a 1- to 2-qt pan, mix 1 Tbsp. sugar with 1 1/2 tsp. cornstarch.
- Add in the 1 1/2 c. persimmon puree and stir over medium heat till mix boils and thickens, about 4 min. Nest pan in a bowl of ice water and stir mix till it's cold but still fluid, about 3 min. Immediately spread proportionately over cold or possibly cool cheesecake. Refrigeratetill hard, at least 15 min. Cover cheesecake when glaze is set.
- This recipe yields 12 servings.
- Comments: Hachiya persimmons need to be as soft as jelly for this glaze. If they're too hard, let them stand at room temperature for a few days till fully ripe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 395 | |
| Calories from Fat 224 | 57% |
| Total Fat 25.38g | 32% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 353mg | 15% |
| Potassium 139mg | 4% |
| Total Carbs 35.71g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 24.4g | 16% |
| Protein 6.91g | 11% |
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