Persimmons are in plentiful supply at this time of year- this recipe from Organic Edible Garden for Persimmon cheesecake is a great treat for a winter dessert.
450 grams of chopped walnuts
1/3 cup of raw sugar
60 grams of butter, melted
6 persimmons, peeled and cut into segments
250 grams of cream cheese
250 grams of sugar
175 grams of sour cream
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Preheat the oven to 165 degrees. Line a 24cm springform tin with cooking paper. You may need to add an extra layer to the bottom of the tin as the cheesecake cooks for 75mins and you don’t want the bottom to burn.
Put walnuts in food processor and chop till fine. Mix together in a bowl with the sugar and melted butter. Press the mixture in the bottom of the springform tin. Bake in oven for 12 minutes. Cool.
Put persimmons, cream cheese, sugar, sour cream, cinnamon and ginger in a food processor. Blend until smooth, stopping occasionally to scrape edges with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour over the cooled base. Bake for 75 mins until mostly set but the centre may still be a bit jiggly.
Allow to cool completely. Cover with tin foil and refrigerate 4-8 hours or overnight. Only then take out of tin.