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Persimmon Honey Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust
1 3/4 cups vanilla wafer crumbs
1 cup ground walnuts
2 tablespoons butter, melted
1 teaspoon sugar
1/2 teaspoon grated lemon zest

Filling
1 (8-ounce) package cream cheese, at room temperature
5 eggs, at room temperature, separated
1 cup fresh persimmon purée (about 3 large)
1/2 cup half-and-half
1/3 cup honey
1 teaspoon grated lemon zest



Recipe



Preheat oven to 350 degrees. For crust, combine vanilla wafer crumbs, walnuts, butter, sugar and lemon zest in 10-inch springform pan. Press into bottom. Bake for 10 minutes. Cool.

Reduce oven temperature to 325 degrees. For filling, beat cream cheese until smooth in mixing bowl. Beat in egg yolks, 1 at a time. Blend in persimmon purée, half-and-half, honey and lemon zest. Beat egg whites until soft peaks form. Fold into persimmon mixture. Pour into crust. Bake for 1 1/2 hours, or until set. Cool. Chill for at least 4 hours before serving.