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1
Lightly oil a 10-inch springform pan with coconut oil.
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2
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream into stiff peaks.
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3
Transfer to a small bowl and set aside in the refrigerator.
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4
Replace the mixer bowl without washing.
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5
In a food processor, combine the pistachios and graham crackers with 3 tablespoons of the coconut oil, the cinnamon, the cardamom and 2 tablespoons of the sugar.
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6
Add a pinch of salt and pulse until the mixture clumps easily.
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7
Transfer to the springform pan and spread evenly over the bottom.
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8
Press down with the bottom of a juice glass to pack it down evenly.
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9
Scoop the flesh from the persimmons and puree in a blender until smooth.
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10
Set aside 1/2 cup of the puree and store the rest in the refrigerator.
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11
Combine the goat cheese, the remaining 3/4 cup coconut oil, and the remaining 1 cup sugar in the mixer fitted with the whisk attachment and beat for 2 to 3 minutes, until smooth.
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12
Fold in the 1/2 cup persimmon puree, the lime juice and a pinch of salt.
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13
Fold in the whipped cream.
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14
Pour the mixture into the springform pan and smooth the top.
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15
Chill in the refrigerator for at least 4 hours, until firm.
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16
To serve, remove the pan sides and cut the cheesecake into wedges.
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17
Garnish each serving with a generous spoonful of the persimmon puree.
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18
The cheesecake will keep in the refrigerator for up to 4 days.
