Easy Persimmon Cheesecake

Here is my go-to persimmon cheesecake recipe, with a simple graham cracker crust and a creamy filling that perfectly highlights the sweet, honeyed taste of ripe persimmons.

This cheesecake has become my fall baking tradition, especially when persimmons are in season. I always make an extra one to share with neighbors because everyone asks for it. And let’s be honest – who doesn’t love having a slice of cheesecake with their morning coffee?

What Kind of Persimmons Should I Use?

There are two main types of persimmons you’ll find at the grocery store: Fuyu and Hachiya. For making persimmon juice for this cheesecake, Fuyu persimmons are your best bet since they’re sweet when firm and can be used right away. Hachiya persimmons need to be super soft and fully ripe (almost jelly-like) before they lose their astringent taste, which can make timing tricky. When picking Fuyu persimmons, look for fruits that are deep orange in color and feel heavy for their size. You can speed up the ripening process by storing them at room temperature with bananas or apples, but for this recipe, you want them just barely soft to the touch for the best juice extraction.

Options for Substitutions

Looking to make this cheesecake but missing some ingredients? Here are some helpful swaps:

• Persimmon juice: If you can’t find persimmons, try using mango puree or apricot puree mixed with a touch of honey. The flavor will be different but still tasty. Just make sure to strain the puree well to remove any pulp.
• White chocolate: You can substitute with good quality white baking chips, though real white chocolate works best. In a pinch, you could use milk chocolate, but your cheesecake will be brown instead of orange.
• Cream cheese: This is pretty essential for a cheesecake, but you could use mascarpone cheese if needed. The texture will be slightly different but still creamy.
• Gelatin: For a vegetarian version, use agar agar powder – use the same amount but be sure to boil it first to activate. Keep in mind the texture will be slightly firmer.
• Heavy cream: You can use whipping cream as a direct substitute. For a lighter version, try half-and-half, but your cheesecake won’t be as rich.
• Orange food coloring: This is optional and can be skipped if you’re using fresh persimmon juice, which already has a nice natural color.

Watch Out for These Mistakes While Baking

The biggest challenge when making persimmon cheesecake is getting the gelatin wrong – make sure to properly bloom it in cold water for 5-10 minutes before melting, or you’ll end up with unpleasant lumps throughout your cheesecake.

Temperature control is crucial when melting white chocolate – if it gets too hot, it will become grainy and unusable, so use a double boiler or microwave in short 15-second bursts, stirring between each interval.

When folding in the whipped egg whites, being too rough will deflate the mixture and result in a dense cheesecake instead of a light, airy texture – use a gentle folding motion with a spatula, cutting down through the middle and sweeping up the sides.

For the smoothest texture, ensure your cream cheese is at room temperature before starting, and strain your persimmon juice to remove any pulp that could affect the cheesecake’s silky finish.

What to Serve With Persimmon Cheesecake?

This light and creamy persimmon cheesecake pairs wonderfully with a hot cup of green tea or a smooth coffee to balance its sweet, fruity flavor. If you want to add some extra touches to the plate, try serving it with a small scoop of vanilla ice cream or a dollop of whipped cream on the side. For a seasonal touch during fall, you can add a sprinkle of crushed candied pecans or a drizzle of caramel sauce. A few fresh persimmon slices on the side make for a pretty presentation and tie the whole dessert together nicely.

Storage Instructions

Keep Cool: This persimmon cheesecake needs to stay chilled! Place it in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. The gelatin helps maintain its shape, but it’s best to keep it away from strong-smelling foods in the fridge.

Freeze: Want to save some for later? You can freeze this cheesecake for up to 2 months. Wrap it well in plastic wrap and then aluminum foil, or place it in a freezer-safe container. Just remember that the texture of the persimmon topping might change slightly after thawing.

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. Don’t try to speed up the process at room temperature, as this can affect the texture and make the cheesecake too soft.

Preparation Time	20-30 minutes
Cooking Time	0-0 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the cheesecake:

• 1 drop orange food coloring (optional, for vibrant color)
• 2.8 oz white chocolate (Ghirardelli is a good choice for melting)
• 4.2 oz persimmon juice
• 2 egg whites
• 4.1 fl oz heavy cream (cold, for whipping)
• 1 tbsp unflavored gelatin
• 4.2 oz cream cheese (softened at room temperature)

For the topping:

• 0.6 oz persimmon juice
• 1 tsp gelatin powder

Step 1: Prepare the Cream Cheese and White Chocolate Base

In a bowl, combine the cream cheese and melted white chocolate.

Mix well until you achieve a smooth, homogenous consistency.

This will form the base of your cheesecake mixture.

Step 2: Prepare the Egg White Mixture

In a separate bowl, beat the egg whites until they become fluffy and form soft peaks.

Add 1 tablespoon of gelatin to the beaten egg whites and mix gently to ensure even distribution of the gelatin.

Step 3: Combine Mixtures and Add Flavor

Carefully fold the egg white mixture into the cream cheese and white chocolate base until well incorporated.

Add 120 grams of persimmon juice to this mixed base and stir thoroughly to blend the flavors together.

Step 4: Fold in the Whipped Cream

Whip the cream until it is half beaten, meaning it starts to thicken but doesn’t form peaks.

Gently fold this half-beaten cream into the mixture to lighten its texture and add a rich, creamy flavor.

Step 5: Set the Cheesecake

Pour the mixture into a 9×9 round mold, spreading it out evenly.

Place the mold in the freezer and allow the cheesecake to freeze until it is set firmly.

Step 6: Prepare and Add the Persimmon Topping

For the topping, mix 16 grams of persimmon juice with 1 teaspoon of gelatin powder in a small bowl.

Once the cheesecake is set, carefully pour the persimmon topping over it.

Refrigerate the cheesecake again to allow the topping to set before serving.

Step 7: Serve and Enjoy

Once the topping has set, your persimmon cheesecake is ready to be served.

Slice and enjoy this creamy, flavorful dessert!