Persimmon Cheesecake with Blueberries
There are not that many desserts with persimmons. However, they are very healthy and make your desserts delicious and naturally sweet without adding sugar. They will also make the texture of your cheesecakes more sophisticated. The cake is good on the same day or on the next day. If you want to eat it on the next day, keep it in the fridge uncovered. Your cookie pastry is still very soft and fresh. If you cover it, it will become soggy.
- Serves: 1 person
- 1cup all-purpose flour
- ½cup confectioners' sugar
- 5tablespoons butter
- 1egg yolk
- 4ripe persimmons, pureed, divided
- ¾cup ricotta cheese
- 5tablespoons mascarpone cheese
- 2tablespoons honey
- 1(10.5 ounce) package fresh blueberries
Step 1Preheat oven to 300 degrees F (150 degrees C).
Step 2Combine flour, confectioners' sugar, butter, and egg yolk together in a bowl. Mix until dough is well combined.
Step 3Place dough onto a round piece of parchment paper. Roll dough out onto your work surface, rotating the parchment clockwise after each roll, until dough is about 1/10-inch thick. Slide dough and parchment paper into a tart pan and align the edges.
Step 4Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
Step 5Whisk 2 pureed persimmons together with ricotta cheese, mascarpone cheese, and honey in a bowl. Spread mixture over the baked dough, leaving 1/4- to 1/2-inch space on the edges.
Step 6Place dough back in the oven and bake until a toothpick inserted into the cheesecake comes out clean, 10 to 15 minutes. Remove and let cool in the pan until firm, at least 15 minutes.
Step 7Spread the remaining persimmon puree over the cake. Sprinkle blueberries on top.