Persimmon “Cheesecake”

December 7, 2014

Persimmon "cheesecake" set upVegan CrustPersimmonbaked PersimmonsPersimmon "cheesecake" sideI’ve had a longstanding urge to sprinkle a crap ton of powdered sugar on a homemade holiday treat, hence the creation of this persimmon faux cheesecake. The vegan cheesecake is a staple and its been done, but I think my holiday version is worth a second look. This pretty holiday recipe is plant based, seasonal, and guilt free. I hope that everyone has a lovely December filled with friends, food, and festivities.

Persimmon “Cheesecake”

INGREDIENTS

Crust:

2 cups pecans
1/2 cup brown rice flower
3 tablespoons coconut oil
2 tablespoons agave syrup
1 pinch of salt

Filling:

2 cups cashews
1/2 almond milk
1/2 cup stevia
1/2 cup silken tofu
1 pinch of salt
1 lemon
2 tablespoons coconut oil

Topping:

2 Persimmons
1 tablespoon powdered sugar

RECIPE

First things first, Hydrate cashews by covering them with water and let them sit for 3 hours

Crust:

Melt coconut oil and add to food processor
Add remaining filling ingredients to the food processor and pulse until well in operated (2 minutes) should be a sticky sand like texture
Line spring form pan with waxed paper
Press crust mixture into pan
Bake at 350 for 15 minutes
Remove from oven and set aside to cool
Turn oven down to 250 for persimmon topping

Topping:

Peel persimmons and slice thinly
Place sliced persimmons into a wax paper
Bake persimmons for 15 minutes while you make the cheesecake filling

Filling:

Melt coconut oil and add to food processor
Add all filling ingredients to a food processor and blend until smooth (3 minutes or more)
Pour filling onto cooled crust
Cover and place in the fridge for 3 hours
Remove from fridge remove cheesecake from spring form pan
Plate cheesecake and arrange persimmons artfully on top
Sprinkle with powdered sugar, you’ll wanna use a shaker

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