The persimmon cheesecake in a glass is a delicious autumn dessert, perfect for those who love these fruits, creamy textures with a cookie base served in a glass!
It is truly a delicious dessert and as long as they are available, you can try making this spoon dessert that I also recommend for the Christmas holidays, as the fruit harvest can last until December, depending on the climate and variety.
There are two varieties of these fruits: those with firm flesh, the persimmon apple with an intense orange color, and those with very soft flesh ranging from yellow to orange, the latter have very sweet flesh, similar to a soft cream and are eaten with a spoon like a dessert.
For this recipe, I used the ones with firmer flesh, slightly more tart and astringent, but the others are also excellent.
TRY OTHER RECIPES WITH THIS FRUIT
- Difficulty: Medium
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Persimmon Cheesecake in a Glass
- 6 Persimmons (12.35 oz of pulp)
- 1/4 cup Brown sugar
- Half Lemon juice
- 1 1/4 cups Digestive biscuits
- 1/4 cup Butter
- 3 sheets Gelatin
- 1 cup Heavy cream
- 1/3 cup Powdered sugar
- to taste Mint leaves
Tools
- Pan
- Immersion Blender
- Blender / Mixer
- Electric Whisk
- Glass
Preparation of Persimmon Cheesecake in a Glass
For the preparation of these desserts, start with the persimmon cream. Wash and then scoop out the pulp of 6 small persimmons, approximately 12.35 oz, put them in a non-stick pan with the brown sugar and lemon juice, cook slowly for about 5 minutes, until they thicken a bit, then let it cool.
In a small bowl, soak the gelatin sheets with some cold water.
Prepare the cheesecake base, in a food processor or blender mixer, crumble the biscuits, then pour the melted butter, blend and mix everything for about a minute.Distribute and spread the obtained mixture in single-serving glasses, leaving some crumbs aside for the final decoration, press well with the back of a spoon creating a compact base.
Then place the glasses in the refrigerator to cool and firm up.
Squeeze the gelatin, pour 2 tablespoons of liquid cream, and dissolve it in the microwave for 1 minute.
Pour the rest of the cream, well chilled from the fridge, into a container and whip it together with the powdered sugar, with the whisks, it should be quite soft and not too stiff. Remove a portion (about 1.7 oz) and continue to whip it well stiff for the final tufts.Add the dissolved gelatin to the semi-whipped cream, mix and blend well, then let it firm up in the freezer for about 10 minutes.
Proceed with the preparation of the persimmon cream, pour the cooled pulp, seedless, into a glass and make a cream with the immersion blender.After this time, proceed to compose the cheesecake in the glasses.
Take the glasses from the fridge and the cream from the freezer, distribute the latter in the glasses, level well with the back of a spoon, then pour over the blended persimmon cream, forming layers.
Place the whipped cream in a small piping bag, make small tufts, according to your taste, decorating the surface of each glass, complete with small slices of persimmon, crumbled biscuits, and mint leaves. Store in the fridge and let cool before serving.
Anna suggests…
If you like this fruit, read the other sweet persimmon recipes!
For other cheesecake recipes click here
This article contains affiliate links
