Cooking Instructions
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Step 1
Start off by placing the
Digestive Biscuits (100 g)
and
Amaretti Biscuits (35 g)
into a food processor and pulse them until powdered.
Step 2
With your food processor running, slowly pour in the
Unsalted Butter (70 g)
and pulse until the mixture comes together.
Step 3
Press it down at the bottom and around the edges of an 8-inch springform. Refrigerate for at least 30 minutes, while you make the filling.
Step 4
Cream the
Mascarpone Cheese (500 g)
and
Fresh Cream (200 mL)
together with the
Granulated Sugar (100 g)
.
Step 5
Add in the
Vanilla Bean Paste (3 g)
and the
Eggs (2)
, one at a time mixing just enough but without incorporating too much air. This will help to prevent the cheesecake from cracking while baking.
Step 6
Once the 30 minutes is almost up for the crust, preheat the oven to 340 degrees F (170 degrees C).
Step 7
Pour in the mixture into the refrigerated base and level it out using the back of a spoon.
Step 8
Bake in preheated oven for 1 hour.
Step 9
For the persimmon jelly, soak the
Gelatin Sheets (6 g)
in cold water for 10 minutes.
Step 10
Meanwhile pureé the
Persimmons (200 g)
.
Step 11
Transfer the pureéd persimmons,
Granulated Sugar (20 g)
and juice from
Lemon (1)
into a saucepan and cook on low for 5 minutes.
Step 12
Add the gelatin and stir until it is completely melted.
Step 13
Spread the jelly onto the chilled cheesecake, decorate with some slices of hard
Persimmons (4 slices)
, a few
Amaretti Biscuits (2)
and some
Fresh Mint Leaves (to taste)
. Store the cheesecake in your fridge until ready to serve.
