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