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---------- Recipe via Meal-Master (tm) v8.04
Title: RANDY POLLAK'S NEW YORK PERSIMMON CHEESECAKE
Categories: Kooknet, Cyberealm, Cheesecake, Desserts
Yield: 16 servings
1 1/4 c Flour
1/4 c Sugar
1/2 c Unsalted butter
1 Egg yolk
2 tb +1 t. whipping cream
1 1/2 lb Cream cheese, softened
1 cn Sweetened condensed milk
(14 oz)
1/4 c Flour
4 Eggs
2 Egg yolks
1 1/2 c Fresh oriental persimmon
.puree
Whipped cream (swirled with
.some persimmon puree)
Persimmon slices to garnish
Combine 1 1/4 cups flour and sugar; cut in butter
until the mixture resembles coarse meal. Combine the
egg yolk and whipping cream; add to flour mixture to
make a stiff dough. Pat into a disc, wrap in plastic
wrap and chill 30 minutes.
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 minutes
or until 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.
In a large mixing bowl, beat cream cheese until
fluffy. Reduce the speed of the mixer to low, and beat
in sweetened condensed milk, flour, eggs and egg
yolks, beating until blended after each addition. Stir
in persimmon puree. Pour into the prepared crust and
bake at 450F for 15 minutes. Reduce oven temp to 250F
and continue baking an additional hour. (DO NOT OPEN
OVEN DOOR).
Place in refrigerator and refrigerate overnight.
Garnish with persimmon slices and whipped cream.
Posted by Randy Pollak, Kook-Net Recipe Network
Cyberealm BBS 315-786-1120
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