Persimmon cheesecake

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Persimmon cheesecake


  • 250g Biscuits
  • 90g Melted butter
  • 500g Philadelphia
  • 85g Double cream
  • 2 Persimmons
  • 20g Edible gelatine
  • 20g Lemon juice
  • 100g Icing sugar

For the topping:

  • 2 Persimmons
  • 20g Lemon juice
  • 8g Edible gelatine


Blend the biscuits in a food processor and add the melted butter, then blend again to mix everything. Cover the bottom of a spring-release tin with baking paper and pour the mixture, and place in the fridge for about 30 mins.

In the meantime, soak the gelatine in cold water. Peel the persimmons and crush them into a sieve. Transfer the filtered pulp in a large bowl.

Heat the double cream and add the squeezed gelatine, then let it cool down. In a blender mix Philadelphia, the filtered persimmons pulp, lemon juice and icing sugar. Then add the double cream and the gelatine.

Pour and press the mixture down onto the biscuit base and refrigerate overnight.

For the topping, soak the gelatine in cold water. Peel and crush the persimmons into a sieve and add the lemon juice. Put aside a couple of the mixture’s ladles, heath this and add the gelatine. Cool it down and mix all together.

Pour the mixture on the base of the cheesecake and place it again in the fridge at list for one hour.

Decorate it with double cream or fresh fruit and enjoy!