Persimmon-glazed Cheesecake

Name: Persimmon-glazed Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 710 milliliters Yogurt Cheese or cream cheese; 4 larges eggs; 2 teaspoons unflavored gelatin; 237 milliliters graham cracker crumbs; 2 Tbsps orange-flavor liqueur or orange juice; 237 milliliters sugar; 2 teaspoons vanilla

Persimmon-glazed Cheesecake requires around 45 minutes from start to finish. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 331 calories, 6g of protein, and 23g of fat. Head to the store and pick up butter, cream cheese, vanilla, and a few other things to make it today.

Instructions

In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.

Ingredients you will need

Graham Cracker Crumbs

Butter

Equipment you will use

Frying Pan

Bake crust in a 350 regular or convection oven until slightly browner, 8 to 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds.

Ingredients you will need

Gelatin

Water

Equipment you will use

Frying Pan

Remove from heat and stir in liqueur and vanilla.

Ingredients you will need

Liqueur

Vanilla

In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended.

Ingredients you will need

Gelatin

Cheese

Sugar

Egg

Equipment you will use

Blender

Bowl

Pour mixture into hot or cool crust.

Ingredients you will need

Crust

Bake cheesecake in a 325 regular or 300 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. If making up to 1 day ahead, cover cold cake airtight and chill.

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Oven

Frying Pan

Just before serving, lightly blot any moisture from surface of cake with a paper towel.

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Paper Towels

Spread Persimmon Glaze over the cool or cold cake. Chill until firm, at least 15 minutes. To chill longer, cover cheesecake when glaze is set.

Ingredients you will need

Persimmon

Glaze

Persimmon Glaze: Rinse 2 or 3 soft-ripe Hachiya persimmons (each 2 1/2 to 3 in. wide, about 1 1/2 lb. total; see notes).

Ingredients you will need

Persimmon

Glaze

Cut them in half and scoop out the soft flesh; discard stems and peels. In a blender or food processor, whirl flesh until pured (you need 1 1/2 cups; save any extra for other uses). In a 1- to 2-quart pan, mix 1 tablespoon sugar with 1 1/2 teaspoons cornstarch.

Ingredients you will need

Corn Starch

Sugar

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Food Processor

Blender

Frying Pan

Add the 1 1/2 cups persimmon pure and stir over medium heat until mixture boils and thickens, about 4 minutes. Nest pan in a bowl of ice water and stir mixture until it's cool but still fluid, about 3 minutes. Immediately spread evenly over cool or cold cheesecake.

Ingredients you will need

Water

Persimmon

Spread

Equipment you will use

Bowl

Frying Pan