Today’s sweet recipe: soft persimmon cheesecake
The soft persimmon cheesecake is a cold dessert that is prepared without cooking any ingredients, as the base is made by crumbling cookies combined with butter and the cream is made with cheeses, hence its name!
Usually, to make it firmer, gelatin is used, but today I present you a soft version and therefore gelatin-free. We complete our soft cheesecake with an autumn fruit I adore, the persimmon apple or vanilla. This variety of persimmon is different from the more common one because it can be eaten even before it ripens and therefore has a harder consistency, almost like an apple.
A simple and delicious dessert enriched with cocoa cookies that make it a true delight for the palate, just like the pumpkin chocolate cake or the Nesquik cake without eggs.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Cheesecake
Below you will find the links to the ingredients used
- 14 oz chocolate cookies
- 7 oz butter
- 3.5 oz mascarpone
- 3.5 oz ricotta (drained)
- 1.75 oz powdered sugar
- 1/4 cup milk
- 2 persimmons (vanilla)
- 1 tbsp sugar (heaping)
Tools
Below you will find the links to some tools used for making the recipe
- 1 Scale
- 1 Small Pot
- 1 Cutting Board
- 1 Knife
Let’s Begin!
Take the cookies (set one aside for decoration) and crush them into powder. You can put them in a food processor or in a freezer bag and crush them with a rolling pin. The important thing is that they are well crumbled. Once pulverized, put them in a bowl.
Put the butter in a small pot (or microwave) and melt it, then add it to the crumbled cookies and mix quickly.
Take a small bowl, a mold, any container (I used 4 square ones about 3×3 inches).
Line the small bowl with plastic wrap and pour a quarter of the crumbled cookies with butter, then compact well with a spoon, repeat for the other small bowls and refrigerate for at least three hours to solidify.
Meanwhile, prepare the cream. Wash the persimmons, peel them and set one aside, cut the other into coarse pieces, put them in a small pot with half a tablespoon of sugar and cook on low heat, add a few drops of water if necessary. When it’s cooked and soft, blend it with an immersion blender.
Take the other persimmon and cut it into small squares, put it in a small pot with half a tablespoon of sugar and a teaspoon of water, and cook for just under five minutes, they should just soften slightly and gain flavor.
In a bowl, put the mascarpone with the powdered sugar and soften them with a whisk, then add the ricotta and the milk. Mix the mixture and add the blended persimmon. The cream is ready.
After the hours needed for the base to solidify, take it out of the fridge and assemble our soft persimmon cheesecake.
Remove the cookie base from the small bowl and the plastic wrap, pour a few spoonfuls of cream on top and decorate with the persimmon squares and some crumbled cookies.
A Curly Suggestion
I suggest assembling the soft persimmon cheesecake shortly before serving as it may release liquid being soft.
For those with a sweet tooth, you can add dark chocolate flakes to the cream!
Can I use cookies that are not chocolate?
Of course, naturally the flavor will be different, but it will be equally good.
Can I make one large cheesecake instead of four small ones?
With this soft cream, I recommend making single servings to avoid everything collapsing when serving a large one.
