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Receta Randy Pollak's New York Persimmon Cheesecake

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Raciónes: 12

Ingredientes

Cost per serving $1.48 view details

Direcciones

  1. Combine 1 1/4 c. flour and sugar; cut in butter till the mix resembles coarse meal. Combine the egg yolk and whipping cream; add in to flour mix to make a stiff dough. Pat into a disc, wrap in plastic wrap and refrigerate30 min.
  2. Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 min or possibly till lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess.
  3. In a large mixing bowl, beat cream cheese till fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed lowfat milk, flour, Large eggs and egg yolks, beating till blended after each addition. Stir in persimmon puree.
  4. Pour into the prepared crust and bake at 450F for 15 min. Reduce oven temp to 250F and continue baking an additional hour. (Don't OPEN OVEN DOOR).
  5. Place in refrigerator and chill overnight. Garnish with persimmon slices and whipped cream.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 178g
Recipe makes 12 servings
Calories 554  
Calories from Fat 300 54%
Total Fat 34.13g 43%
Saturated Fat 19.58g 78%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 268mg 11%
Potassium 379mg 11%
Total Carbs 53.28g 14%
Dietary Fiber 0.4g 1%
Sugars 32.14g 21%
Protein 11.16g 18%
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