Persimmon and Amaretti Cheesecake

15 INGREDIENTS • 13 STEPS • 2HRS

Persimmon and Amaretti Cheesecake

Recipe

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

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!

2HRS

Total Time

$2.14

Cost Per Serving

Ingredients

Servings

8

us / metric

Amaretti Crust

1 cup

Digestive Biscuit

1/3 cup

Unsalted Butter, melted

1/3 cup

Amaretti Biscuits

up to 3

Cheesecake Filling

2 cups

Mascarpone Cheese

3/4 cup

Fresh Cream

1/2 cup

Granulated Sugar

2

Large Eggs

as needed

Vanilla Bean Paste

1

Lemon, juiced

1 Tbsp juice per 8 servings

Persimmon Jelly

1 cup

Ripe Persimmon, peeled

5 tsp

Granulated Sugar

0.5 oz

Gelatin Sheet

Decoration

4 slices

Persimmons

up to 5

2

Small Amaretti Biscuits

to taste

Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL

Calories

594

Fat

47.8 g

Protein

4.3 g

Carbs

33.9 g

Persimmon and Amaretti Cheesecake

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Start off by placing the Digestive Biscuit (1 cup) and Amaretti Biscuits (1/3 cup) into a food processor and pulse them until powdered.

step 1 Start off by placing the Digestive Biscuit (1 cup) and Amaretti Biscuits (1/3 cup) 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 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 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 (as needed) 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 5 Add in the Vanilla Bean Paste (as needed) 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 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 8 Bake in preheated oven for 1 hour.

step 9

For the persimmon jelly, soak the Gelatin Sheet (0.5 oz) in cold water for 10 minutes.

step 9 For the persimmon jelly, soak the Gelatin Sheet (0.5 oz) in cold water for 10 minutes.

step 10

Meanwhile pureé the Persimmon (1 cup).

step 11

Transfer the pureéd persimmons, Granulated Sugar (5 tsp) 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.

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.

Tags

view more tags

0 Saved

top