When East meets West in the kitchen, magic happens! Or in this case, an incredibly creamy, caramelized Basque burnt cheesecake infused with autumn’s sweetest harvest. I specialise in baking cheesecakes, and my favorite part of the process is experimenting with creative, unexpected ingredient pairings.
This recipe takes ripe, astringent persimmons and transforms them into a silky, fruit-forward twist on a classic burnt cheesecake. With its deeply browned top, rich cream cheese center, and a subtle natural sweetness from smooth persimmon pulp, this dessert is surprisingly easy to whip up.
Rather than overwhelming the dessert with heavy fruit, the persimmon pulp serves as a delicate background note - complementing the rich, velvety cream cheese rather than masking it.
Ingredients:
- 250 g cream cheese
- 120 ml heavy/whipping cream
- 50 g sugar
- 100 g persimmon pulp (from astringent persimmon)
- 15 g corn starch
- 2 eggs
Instruction:
- Blend the persimmon fruits until completely smooth and lump-free.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and mix until fully incorporated.
- Add the persimmon pulp and mix until evenly combined.
- Sift in the flour and mix just until the batter is smooth. Avoid overmixing.
- Pour the batter into a parchment-lined cake pan and smooth the surface.
- Bake at 220°C for 25 minutes, or until the top is deeply browned and the center is still very jiggly.
- Allow the cheesecake to cool completely, then refrigerate for several hours or overnight before serving. The center will firm up as it chills while remaining creamy.
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