Delicious Persimmon Cheesecake

Follow our step-by-step guide on how to make Delicious Persimmon Cheesecake.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C). This is the perfect temperature for baking a cheesecake that’s creamy and smooth. While the oven warms up, grab your food processor and chop the walnuts until they’re finely ground. In a mixing bowl, combine the chopped walnuts with brown sugar and melted butter, mixing until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to create a delicious crust. Bake this crust in your preheated oven for about 12 minutes, then set it aside to cool completely. Meanwhile, let’s make the cheesecake filling! In the same food processor, combine the pureed persimmons, softened cream cheese, 1 1/4 cups of white sugar, 3/4 cup of sour cream, ground cinnamon, and ground ginger. Blend everything together until it’s smooth and creamy, stopping occasionally to scrape down the sides of the bowl. Once it’s all mixed, add the eggs one at a time, blending well after each addition. Pour this luscious mixture over your cooled walnut crust, spreading it evenly. Now, it’s time to bake the cheesecake! Place it in the oven and bake until it’s mostly set, with just a slight jiggle in the center. This should take about 60 to 75 minutes. While the cheesecake is baking, let’s prepare a delightful topping. In a bowl, whisk together the remaining 1 1/4 cups of sour cream, 3 tablespoons of white sugar, and vanilla extract. Once the cheesecake is out of the oven, spread this mixture evenly over the top while it’s still hot, then return it to the oven for another 10 minutes. After that, allow the cheesecake to cool completely at room temperature. Once cooled, loosely cover it with aluminum foil and refrigerate for at least 4 to 8 hours, or even overnight if you can wait! This will help the flavors meld beautifully. When you’re ready to serve, slice into this creamy delight and enjoy every bite!