Persimmon and Amaretti Cheesecake

A crispy crust made of amaretti cookies and a sweet filling made with persimmons, these cheesecake is one of my absolute favourites!

Per la ricetta in ITALIANO, clicca QUI!

Not a fit recipe, but certainly one you will fall in love with! I had made it a few weeks back, before leaving for Shanghai and brought it to a family Sunday lunch. We all loved it and will be making it again and again!

Ingredients (makes 8 inch cake):

for the crust

  • 100 g digestive cookies
  • 70 g unsalted butter
  • 35 g amaretti cookies

for the filling

  • 500 g mascarpone cheese
  • 200 ml fresh cream
  • 100 g sugar
  • 2 large eggs
  • 1/2 tsp vanilla bean paste

for the persimmon gelo

  • 200 g ripe soft persimmons, pealed
  • 20 g sugar
  • 6 g gelatine
  • 1 tbsp lemon juice

to decorate

  • 4-5 slices hard persimmons
  • 2-3 mini amaretto cookies
  • fresh mint leaves

Start off by placing the cookies into a food processor and pulse them until powdered.

With your food processor running, slowly pour in the melted butter until the mixture comes together.

Press it down at the bottom and around the edges of an 8 inch springform. Refrigerate for at least 30 min, while you make the filling

Cream the cheese and cream together with the sugar. Add in the vanilla bean paste and the eggs, one at a time mixing just enough but without incorporating too much air. This will help preventing the cheesecake from cracking while baking.

Pour in the mixture into the refrigerated base and level it out using the back of a spoon.

Bake in pre-heated oven at 170 C for about 60 min. Remove it from the oven and let it cool down completely then refrigerate it for a few hours.

For the gelo, soak the gelatine in cold water for 10 min. Meanwhile pure the fruit.

Transfer the pureed persimmons, sugar and lemon juice into a saucepan and cook on low for 5 min. Add the gelatine and stir until it is completely melted.

Spread the gelo on the chilled cheesecake, decorate with with some slices of hard persimmon, a few amaretto cookies and some fresh mint leaves.

Store the cheesecake in your fridge until ready to serve.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.