How to Make Persimmon Cheesecake with Blueberries - A Step-by-Step Guide

If you are looking for a unique and delicious dessert to impress your guests, look no further than this Persimmon Cheesecake with Blueberries. This recipe combines the sweet and delicate flavor of ripe persimmons with the creamy richness of cheesecake, and it is topped with a vibrant burst of fresh blueberries. It's a fantastic way to make use of the abundant persimmon harvest in the fall and create a show-stopping dessert that will have everyone talking.

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 cheesecake

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.
  • 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.
  • Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
  • 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.
  • 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.
  • Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.
  • Nutrition

    277 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 62mg
    • Sodium: 85mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 16g
    • Protein: 6g
    • Vitamin C: 12mg
    • Calcium: 84mg
    • Iron: 1mg
    • Potassium: 118mg