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Persimmon Cheesecake with Blueberries Recipe

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Persimmon Cheesecake with Blueberries Recipe

Features:

    Directions

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    Ingredients :

  • 1 cup all-purpose flour
  • ½ cup confectioners' sugar
  • 5 tablespoons butter
  • 1 egg yolk
  • 4 ripe persimmons, pureed, divided
  • ¾ cup ricotta cheese
  • 5 tablespoons mascarpone cheese
  • 2 tablespoons honey
  • 1 (10.5 ounce) package fresh blueberries
  • Methods :

  • Step 1

    Preheat oven to 300 degrees F (150 degrees C).

  • Step 2

    Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.

  • Step 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.

  • Step 4

    Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.

  • Step 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.

  • Step 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.

  • Step 7

    Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.

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