You’ll love this Classic New York Cheesecake, nestled in a spicy Gingersnap Crust, and topped with a sweet and seasonal Persimmon topping!
Good morning my friends! It’s Tuesday and we are coming off of a long weekend. I hope you had a good one!
Ours was full of fun and family. My brother- and sister-in-law came to stay with us for a few days, along with their whole crew. They’ve got two sweet little girls and it was great to spend time with them. I’m so used to lots of noise and jumping around and commotion all the time with my crazy boys; it’s always refreshing to snuggle up and whisper secrets with my little niece. And so cute to see her little baby sister toddling around and trying to twist her mouth around the words “Aunt Allie!”
Before they arrived, I took an afternoon to bake up this simple cheesecake and try a new-to-me ingredient!
Have you ever tried a persimmon before? Every year right around this time, I see them at my local market, but I’ve never really known much about them. So, last time, I picked up a few and and gave them a taste. They’re really good! Nothing at all like I expected, lol. They look like a tomato, and for some reason I exected them to be really slippery textured and and tart/spicy, but I couldn’t have been more wrong! They are extremely mild and sweet, and the texture is more like a pear or a very firm plum.
I just cooked them down and pureed them, adding a little lemon to bring out the flavor. The topping works really well with the creamy cheesecake and spicy gingersnap crust.
You'll love this Classic New York Cheesecake, nestled in a spicy Gingersnap Crust, and topped with a sweet and seasonal Persimmon topping!
For the Cheesecake
- 18 gingersnap cookies
- 3 tablespoons melted butter
- 3 8-ounce bricks cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1 egg yolk
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- pinch kosher salt
For the Topping
- 2 persimmons
- 3 tablespoons granulated sugar
- 1/3 cup water
- juice of 1 lemon
- 1/3 cup heavy cream
- 1 tablespoon powdered sugar
To Make the Cheesecake:
- Preheat the oven to 400 degrees F. Lightly mist an 8-inch (straight-sided) cake pan with nonstick spray, and line with a circle cut from parchment.
- Process the gingersnaps finely in a food processor. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, mix the cream cheese, sugar, and flour on medium speed until well combined.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the egg yolk, cream, vanilla, and salt, and pour the mixture over the gingersnap crust.
- Place the cheesecake pan into a larger pan, and fill the larger pan with about an inch or two of hot water. Bake for 20 minutes, then lower the oven temperature to 200 degrees F and bake for an additional 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly towards the center.
- Turn the oven off and prop the door open with a wooden spoon. Allow the cheesecake to come to room temperature. Chill completely in the refrigerator before inverting onto a serving platter. Top with persimmon and whipped cream.
To Make the Topping:
- Core the persimmons and chop them roughly. Place them in a small pot along with the sugar and water. Cook over medium-low heat, stirring occasionally, until they are very soft.
- Puree the mixture in a blender or food processor, until smooth. Stir in the lemon juice. Spread the mixture in an even layer over the cheesecake.
- Whip the cream and powdered sugar until soft peaks form. Pipe rosettes around the edge of the cheesecake.
|Amount Per Serving||As Served|
|Calories 638kcal Calories from fat 399|
|% Daily Value|
|Total Fat 44g||68%|
|Saturated Fat 24g||120%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This cheesecake can serve a crowd! Which is exactly what we are “virtually” doing for my friend Meggan from Culinary Hill. She just had a little baby girl and so a few of us have gotten together to give her a little baby shower. There are lots of delicious recipes here, so please be sure to click around and have a look! And don’t forget to drop by Culinary Hill to congratulate Meggan. Tell her Allie sent ya!
Helen of Scrummy Lane: Strawberry Angel Cake Skewers with Chocolate Dipping Sauce
Janette of Culinary Ginger: White Vanilla Cupcakes with Orange
Nagi of Recipe Tin Eats: Classic Lamingtons
Maggie of Omnivore’s Cookbook: Healthy Green Curry Mac & Cheese
Mira of Cooking LSL: Condensed Milk Cookies
Kathleen of Hapa Nom Nom: Fortune Cookies
Allie of Baking a Moment: Persimmon Cheesecake
Special thank you’s go out to Nagi of Recipe Tin Eats for inviting me to be a part of this fun event! Nagi, your Lamingtons look amazing girl!