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RECIPE
15 INGREDIENTS13 STEPS2HR

Persimmon and Amaretti Cheesecake

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!

2HR

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
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
1 Tbsp
Persimmon Jelly
1 cup
Ripe  Persimmons , peeled
1 1/2 Tbsp
0.5 oz
Gelatin Sheets
Decoration
4 slices
Persimmons
up to 5
2
Small  Amaretti Biscuits
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Nutrition Per Serving
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CALORIES
623
FAT
49.1 g
PROTEIN
6.1 g
CARBS
36.5 g

Directions

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Step 1
Start off by placing the Digestive Biscuit (100 gram) and Amaretti Biscuits (35 gram) into a food processor and pulse them until powdered.
Step 2
With your food processor running, slowly pour in the Unsalted Butter (70 gram) 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 gram) and Fresh Cream (200 milliliter) together with the Granulated Sugar (100 gram).
Step 5
Add in the Vanilla Bean Paste (1/2 teaspoon) and the Egg (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 Sheet (6 gram) in cold water for 10 minutes.
Step 10
Meanwhile pureé the Persimmon (200 gram).
Step 11
Transfer the pureéd persimmons, Granulated Sugar (20 gram) and Lemon Juice (1 tablespoon) 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 Persimmon (4 slice), 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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