A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!
Total Time
2hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
Amaretti Crust
•
1
cup
Digestive Biscuits
•
1/3
cup
Unsalted Butter
, melted
•
1/3
cup
Amaretti Biscuits
Cheesecake Filling
•
2
cups
Mascarpone Cheese
•
3/4
cup
Fresh Cream
•
1/2
cup
Granulated Sugar
•
2
Large
Eggland's Best Classic Eggs
•
1/2
tsp
Vanilla Bean Paste
•
1
Lemon
, juiced
Persimmon Jelly
•
1
cup
Ripe
Persimmons
, peeled
•
1 2/3
Tbsp
Granulated Sugar
•
0.5
oz
Gelatin Sheets
Decoration
•
4
slices
Persimmons
•
2
Small
Amaretti Biscuits
•
to taste
Fresh Mint Leaves
Cooking Instructions
1.
Start off by placing the Digestive Biscuits (1 cup) and Amaretti Biscuits (1/3 cup) into a food processor and pulse them until powdered.
2.
With your food processor running, slowly pour in the Unsalted Butter (1/3 cup) and pulse until the mixture comes together.
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.
4.
Cream the Mascarpone Cheese (2 cups) and Fresh Cream (3/4 cup) together with the Granulated Sugar (1/2 cup).
5.
Add in the Vanilla Bean Paste (1/2 tsp) and the Eggland's Best Classic 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.
6.
Once the 30 minutes is almost up for the crust, preheat the oven to 340 degrees F (170 degrees C).
7.
Pour in the mixture into the refrigerated base and level it out using the back of a spoon.
8.
Bake in preheated oven for 1 hour.
9.
For the persimmon jelly, soak the Gelatin Sheets (3 Tbsp) in cold water for 10 minutes.
10.
Meanwhile pureé the Persimmons (1 cup).
11.
Transfer the pureéd persimmons, Granulated Sugar (1 2/3 Tbsp) and juice from Lemon (1) into a saucepan and cook on low for 5 minutes.
12.
Add the gelatin and stir until it is completely melted.
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.
Nutrition Per Serving
CALORIES
594
FAT
47.8 g
PROTEIN
4.3 g
CARBS
33.9 g
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