Persimmon cheesecake is a delicious dessert that layers blueberries and a filling of persimmon, ricotta and honey on a sweet pastry base. This elegant dessert is perfect to serve when entertaining guests.
1 person made this
1 cup (150g) plain flour
1/2 cup (90g) icing sugar
1 egg yolk
4 ripe persimmons, pureed, divided
175g ricotta cheese
80g mascarpone cheese
2 tablespoons honey
300g fresh blueberries
Directions Preparation:20min › Cook:35min › Extra time:15min › Ready in:1hour10min
Preheat oven to 150 degrees C.
Make the sweet pastry:
Combine flour, icing sugar, butter and egg yolk together in a bowl. Mix until dough is well combined.
Place dough onto a round piece of baking paper. Roll dough out onto your work surface, rotating the paper clockwise after each roll, until dough is about 3mm thick. Slide dough and paper into a tart pan and align the edges.
Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
Make the filling:
Whisk 2 pureed persimmons together with ricotta cheese, mascarpone cheese and honey in a bowl. Spread mixture over the baked dough, leaving 1cm space on the edges.
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.
Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.