It's also Persimmon tree ripening time.
Who is ready for a delicious graham cracker crusted vanilla ice cream topped persimmon cheesecake?
1 box of graham crackers - some for munching and 2 cups for the crust
1/3 cup brown sugar
3 tablespoons melted butter
2 cups pureed persimmons
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3/4 cup sour cream
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/4 cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract
Step 1: Choose Your Fruit Wisely
When Picking Hachiya's off the tree, you also need to choose the right ones. You want to look for ones that are soft, almost mushy like.
Class is over it's time to get to work.
Step 2: Step 1 - Making the Crust
Preheat oven to 325 degrees F (165 degrees C).
break-up the graham crackers until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan. i actually am making four mini pies to share at different times with different people...
Bake in the preheated oven for 12 minutes. Set aside to cool completely.
Step 3: Step 2 - Making the Batter
Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Feel free to add some of your other favorite spices.
Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes. You can up the temperature to 300 to cut down on the baking time.
They should come out of the oven nice and fluffy...
Step 4: Step 3 - Topping & Eat
Also, I have a recipe below that will make a delicious topping
While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.