The persimmon cheesecake in a glass is a delicious fall dessert, perfect for those who love these fruits, cream textures with a biscuit base served in a glass!
It’s truly a delicious dessert and as long as you can find them, you can try preparing this spoon dessert that I also recommend for the Christmas holidays, so much so that depending on the climate and variety, the harvest can extend until December.
There are two varieties of these fruits: those with firm pulp, the persimmon apple with an intense orange color, and those with very soft pulp from yellowish to orangish, the latter have very sweet pulp, similar to a soft cream and are eaten with a spoon like a dessert.
For this recipe, I used those with firmer pulp, slightly sour and astringent, but the others are also excellent.
TRY OTHER RECIPES WITH THIS FRUIT
- Difficulty: Medium
- Cost: Economic
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 3 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Persimmon Cheesecake in a Glass
- 6 Persimmons (12.3 oz of pulp)
- 1/4 cup Brown sugar
- Half Lemon juice
- 1 cup Dry biscuits
- 1/4 cup Butter
- 3 sheets Gelatin
- 1 cup Fresh liquid cream
- 1/4 cup Powdered sugar
- as needed Mint leaves
Tools
- 1 Pan
- Hand Blender
- Blender / Mixer
- 1 Electric Whisk
- Glass
Preparation of Persimmon Cheesecake in a Glass
For the preparation of these desserts, we start with the persimmon cream; wash and then take the pulp of 6 small persimmons, about 12.3 oz, put them in a non-stick small pan with the brown sugar and lemon juice, cook slowly for about 5 minutes, until they thicken a little, then let cool.
In a small bowl, soak the gelatin sheets with some cold water.
Prepare the cheesecake base, in a food processor or blender, crumble the biscuits, then pour in the melted butter, blend and mix everything for about a minute.Distribute and spread the obtained mixture in individual serving glasses, leave some crumbs aside for the final decoration, press well with the back of a spoon to create a compact base.
Then place the glasses in the refrigerator to cool and set.
Squeeze the gelatin, pour 2 tablespoons of liquid cream and melt it in the microwave for 1 minute.
Pour the remaining cream, well chilled from the fridge, into a container and whip it together with powdered sugar, with the beaters, it should be quite soft and not too firm. Remove a portion (about 1.7 oz) and continue to whip it well for the final dollops.Add the melted gelatin to the semi-whipped cream, mix and blend everything well, then put it to set 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 with the composition of 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.
Put the whipped cream in a small pastry bag, make small dollops, 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 cool before serving.
Anna advises…
If you like this fruit, check out other sweet persimmon recipes!
For other cheesecake recipes click here
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What can I substitute for cream?
You can substitute with mascarpone, spreadable cheese or ricotta.
What if I don’t like persimmons?
Replace with other fresh pulpy fruit.
