Persimmon Cheesecake with Blueberries Recipe

Recipesfull introduces to you: Popular Recipes. (Persimmon Cheesecake with Blueberries Recipe). There are not that many desserts with persimmons. However, they are very healthy and make your desserts delicious and naturally sweet without adding sugar. They will also make the texture of your cheesecakes more sophisticated. The cake is good on the same day or on the next day. If you want to eat it on the next day, keep it in the fridge uncovered. Your cookie pastry is still very soft and fresh. If you cover it, it will become soggy.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 15 mins

Total: 1hr

Servings: 8

Yield: 1 cheesecake

Persimmon Cheesecake with Blueberries Recipe

Ingredients

1 cup all-purpose flour

½ cup confectioners' sugar

5 tablespoons butter

1 egg yolk

4 ripe persimmons

pureed

divided

¾ cup ricotta cheese

5 tablespoons mascarpone cheese

2 tablespoons honey

1 (10.5 ounce) package fresh blueberries

Dessert

Directions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Combine flour confectioners' sugar butter and egg yolk together in a bowl. Mix until dough is well combined.

Step 3

Place dough onto a round piece of parchment paper. Roll dough out onto your work surface rotating the parchment clockwise after each roll until dough is about 1/10-inch thick. Slide dough and parchment paper into a tart pan and align the edges.

Step 4

Bake on the lowest rack in the preheated oven until golden brown about 20 minutes. Remove from oven. Keep oven on.

Step 5

Whisk 2 pureed persimmons together with ricotta cheese mascarpone cheese and honey in a bowl. Spread mixture over the baked dough leaving 1/4- to 1/2-inch space on the edges.

Step 6

Place dough back in the oven and bake until a toothpick inserted into the cheesecake comes out clean 10 to 15 minutes. Remove and let cool in the pan until firm at least 15 minutes.

Step 7

Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.

Nutritional Information

Persimmon Cheesecake with Blueberries Recipe

Servings Per Recipe:8

Calories: 276.5

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 34.5g 11%

Dietary Fiber: 1.5g 6%

Sugars: 15.5g

Fat: 13.8g 21%

Saturated Fat: 8g 40%

Cholesterol: 62.3mg 21%

Vitamin A Iu: 479IU 10%

Niacin Equivalents: 2mg 15%

Vitamin C: 11.9mg 20%

Folate: 38mcg 10%

Calcium: 83.8mg 8%

Iron: 1.3mg 7%

Magnesium: 9.3mg 3%

Potassium: 118.3mg 3%

Sodium: 84.6mg 3%

Thiamin: 0.1mg 15%

Calories From Fat: 124.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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