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Add a photoServings: 12
Ingredients
- 1 1/4 c. Flour
- 1/4 c. Sugar
- 1/2 c. Unsalted butter
- 1 x Egg yolk
- 2 Tbsp. +1 teaspoon whipping cream
- 1 1/2 lb Cream cheese, softened
- 1 can Sweetened condensed lowfat milk
- (14 ounce)
- 1/4 c. Flour
- 4 x Large eggs
- 2 x Egg yolks
- 1 1/2 c. Fresh oriental persimmon
- .puree
- Whipped cream (swirled with .some persimmon puree)
- Persimmon slices to garnish
Directions
- Combine 1 1/4 c. flour and sugar; cut in butter till the mix resembles coarse meal. Combine the egg yolk and whipping cream; add in to flour mix to make a stiff dough. Pat into a disc, wrap in plastic wrap and refrigerate30 min.
- 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 min or possibly till 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 till fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed lowfat milk, flour, Large eggs and egg yolks, beating till blended after each addition. Stir in persimmon puree.
- Pour into the prepared crust and bake at 450F for 15 min. Reduce oven temp to 250F and continue baking an additional hour. (Don't OPEN OVEN DOOR).
- Place in refrigerator and chill overnight. Garnish with persimmon slices and whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 554 | |
| Calories from Fat 300 | 54% |
| Total Fat 34.13g | 43% |
| Saturated Fat 19.58g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 268mg | 11% |
| Potassium 379mg | 11% |
| Total Carbs 53.28g | 14% |
| Dietary Fiber 0.4g | 1% |
| Sugars 32.14g | 21% |
| Protein 11.16g | 18% |
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