Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Persimmon and Amaretti Cheesecake
Recipe

15 INGREDIENTS • 13 STEPS • 2HRS

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!
Add to plan
logo
Persimmon and Amaretti Cheesecake
Save
author_avatar
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
Digestive Biscuit
1 cup
Digestive Biscuit
Unsalted Butter
1/3 cup
Amaretti Biscuits
1/3 cup
Amaretti Biscuits
up to 3
Cheesecake Filling
Mascarpone Cheese
2 cups
Mascarpone Cheese
Fresh Cream
3/4 cup
Fresh Cream
Vanilla Bean Paste
1/2 tsp
Vanilla Bean Paste
Lemon
1
Lemon, juiced
1 Tbsp juice per 8 servings
Persimmon Jelly
Persimmon
1 cup
Persimmon, peeled, Ripe
Gelatin Sheet
0.5 oz
Gelatin Sheet
Decoration
Persimmon
4 slices
Persimmons
up to 5
Amaretti Biscuits
2
Amaretti Biscuits
Nutrition Per Serving
VIEW ALL
Calories
594
Fat
47.8 g
Protein
4.3 g
Carbs
33.9 g
Add to plan
logo
Persimmon and Amaretti Cheesecake
Save
author_avatar
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 (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 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 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 (1 1/2 Tbsp) 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
Christmas
Shellfish-Free
Fall
Dessert
Thanksgiving
0 Saved
top