Persimmon Cheesecake With Blueberries Recipe

Name: Persimmon Cheesecake With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Pastry Dough:; 1 cup all-purpose flour; 1/2 cup confectioners' sugar; 5 tablespoons butter; 1 egg yolk; 4 ripe persimmons, pureed, divided; 3/4 cup ricotta cheese; 5 tablespoons mascarpone cheese; 2 tablespoons honey; 1 (10.5 ounce) package fresh blueberries

Servings: persons

Sweet Pastry Dough:
1 cup all-purpose flour
1/2 cup confectioners' sugar
5 tablespoons butter
1 egg yolk
4 ripe persimmons, pureed, divided
3/4 cup ricotta cheese
5 tablespoons mascarpone cheese
2 tablespoons honey
1 (10.5 ounce) package fresh blueberries

1
Preheat oven to 300 degrees F (150 degrees C).
2
Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.
3
Place dough onto a round piece of parchment paper. Roll dough out onto your work surface, rotating the parchment clockwise after each roll, until dough is about 1/10-inch thick. Slide dough and parchment paper into a tart pan and align the edges.
4
Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
5
Whisk 2 pureed persimmons together with ricotta cheese, mascarpone cheese, and honey in a bowl. Spread mixture over the baked dough, leaving 1/4- to 1/2-inch space on the edges.
6
Place dough back in the oven and bake until a toothpick inserted into the cheesecake comes out clean, 10 to 15 minutes. Remove and let cool in the pan until firm, at least 15 minutes.
7
Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Sweet Pastry Dough:, 1 cup all-purpose flour, 1/2 cup confectioners' sugar, 5 tablespoons butter, and more.

Yes, Persimmon Cheesecake With Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Cheesecake With Blueberries

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