Ingredients and Weight:
- 240g Cream cheese (full-fat)
- 115g Butter (softened)
- 150g Digestive cookies (crushed)
- 2 Large eggs
- 1/2 cup Persimmon pulp (fresh or canned)
- 3/4 cup Sweetened condensed milk
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1/4 cup White sugar
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 325°F.
- In a large bowl, combine the cream cheese, butter, and sugar. Beat until smooth and creamy.
- Add the eggs one by one, mixing well after each addition.
- Stir in the persimmon pulp, vanilla extract, and sweetened condensed milk. Mix until combined.
- In a separate bowl, crush the digestive cookies into fine pieces. Add them to the cheesecake mixture and mix well.
- Pour the mixture into a greased and bottom-lined springform pan.
- Place the pan in the preheated oven and bake for 45 minutes or until the top is golden brown and the center is almost set.
- Remove from the oven and let cool before serving.
Nutritional Information: (Per serving, assuming 8 total servings)
- Calories: 560 kcal
- Fat: 36g
- Carbohydrates: 48g
- Protein: 8g
Dish Characteristics:
- The combination of persimmon and cheesecake creates a unique and sweet flavor.
- The texture is creamy and smooth with a slightly tangy aftertaste.
- The use of digestive cookies adds a nice crunch to the cheesecake.
User Comments:
- "The persimmon flavor was very unique and went well with the cheesecake."
- "The texture was so creamy and smooth, loved the combination of flavors."
- "A bit sweet for my taste, but overall a great dish."
Special Precautions and Tips:
- Use fresh persimmons for best results. If fresh persimmons are not available, canned ones can be used as a substitute.
- Be sure to let the cheesecake cool completely before serving to ensure the best texture.
- When baking, keep an eye on the cheesecake to prevent overcooking. Overcooking can result in a dry and crumbly texture.
