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Persimmon cheesecake
1 h active | 4 h total
Nutrition facts per serving:
  • Energy in kcal about 245
  • Fat about 14g
  • Carbohydrates about 244g
This is needed
This is needed for 12 piece
Base
  • 50 g butter, melted, left to cool
  • 150 g biscuits
  • 0.25 tsp salt
Cream cheese mixture
  • 150 g plain greek yoghurt
  • 1 organic lime, use grated zest, all of the juice
  • 400 g double cream cheese (e.g. Philadelphia)
  • 60 g icing sugar
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp water, boiling
Persimmon mixture
  • 3 kaki persimmon, chopped
  • 0.25 dl water
  • 1 leaf gelatine, immersed in cold water for approx. 5 mins., drained
Cheesecake
  • 1 persimmons, thinly sliced
Tools
  • One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and salt. Spread the mixture over the base of the prepared tin, press down well with the back of a spoon or the base of a glass, refrigerate.
Cream cheese mixture
Using the whisk attachment on a hand mixer, beat the cream cheese, yoghurt, icing sugar, lime zest and 2 tbsp of lime juice. Dissolve the gelatine in the water, stir in 2 tbsp of the cream cheese mixture, immediately stir into the remaining mixture, transfer to a piping bag, chill for approx. 1 hr.
Persimmon mixture
In a pan, cook the persimmon with the remainder of the lime juice and water for approx. 5 mins. until soft, puree. Add the gelatine, dissolve while stirring. Cool the mixture slightly, press through a sieve, transfer to a piping bag, chill for approx. 1 hr.
Cheesecake
Cut off the tip (approx. 2 cm) of both piping bags. Pipe alternate circles onto the base, cover with the cream cheese and yoghurt mixture, chill for approx. 2 hrs. Top with the persimmon prior to serving.