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.
Yields
16 Servings
