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RECIPE
15 INGREDIENTS 13 STEPS 2hr

Persimmon and Amaretti Cheesecake

A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!
Persimmon and Amaretti Cheesecake Recipe | SideChef
A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
2hr
Total Time
$4.85
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Amaretti Crust

1 cup
Digestive Biscuits
1/3 cup
1 oz
Amaretti Biscuits
up to 3

Cheesecake Filling

2 cups
Mascarpone Cheese
3/4 cup
Fresh Cream
2
Large Eggs
1/2 tsp
Vanilla Bean Paste

Persimmon Jelly

1 cup
Ripe Persimmons , peeled
0.5 oz
Gelatin Sheets

Decoration

4 slices
Persimmons
up to 5
2
Small Amaretti Biscuits
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
623
FAT
49.1 g
PROTEIN
6.1 g
CARBS
36.5 g

Cooking Instructions

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Step 1
Start off by placing the Digestive Biscuits (1 cup) and Amaretti Biscuits (1 oz) into a food processor and pulse them until powdered.
Step 2
With your food processor running, slowly pour in the Unsalted Butter (1/3 cup) 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 (2 cups) and Fresh Cream (3/4 cup) together with the Granulated Sugar (1/2 cup) .
Step 5
Add in the Vanilla Bean Paste (1/2 tsp) 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 (0.5 oz) in cold water for 10 minutes.
Step 10
Meanwhile pureé the Persimmons (1 cup) .
Step 11
Transfer the pureéd persimmons, Granulated Sugar (1 1/2 Tbsp) and Lemon Juice (1 Tbsp) 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.
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Nutrition Per Serving
Calories
623
% Daily Value*
Fat
49.1 g
63%
Saturated Fat
33.0 g
165%
Trans Fat
0.0 g
--
Cholesterol
165.0 mg
55%
Carbohydrates
36.5 g
13%
Fiber
2.3 g
8%
Sugars
27.5 g
--
Protein
6.1 g
12%
Sodium
144.2 mg
6%
Vitamin D
0.2 µg
1%
Calcium
108.1 mg
8%
Iron
0.6 mg
3%
Potassium
73.2 mg
2%
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