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Persimmons cheesecake recipe

Persimmons cheesecake recipe

Persimmons cheesecake recipe

By Tuscanity.com  

Chef Simona Mannelli 

September is th month of persimmons, here, almost every garde has a beautiful plant full of delicious fruits, you can eat as much as you can but they will never end untill comes the terrible moment they decide to fall all at the same time!!! This easy easy recipe is a very good way to use them and you”ll see haw good it is!!!
For the crust:
-150 gr bisquits (or the same amount of leftover piecrust, crackers etc..)
-50 gr melted butter
For the filling:
-4 peeled persimmons
-500 gr mascarpone cheese
-100 gr sugar
-1 egg

Put the bisquits andthe melted butter in a blender and mix well. Pour the crumbles in a baking tin and press to form a base. Let it refrigerate for 10 minutes.
In a bowl, mix all the other ingredients than pour the mixture onto the base. Cook it in the oven for 1 hour at 160°-170° Celsius.
It doesn’t need to be refrigerate, just let it rest for 1 or 2 hours than…

enjoy Tuscany!!
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