Indulge in the ultimate fall dessert: Persimmon and Goat Cheese Cheesecake from Clif Family.
What sets this recipe apart are its standout ingredients – the Clif Family Organic Persimmon Butter and the Clif Family Organic Rosemary Almonds & Pistachios. Infused with the coziest flavors of the fall season, the Persimmon Butter lends a decadent sweetness to the creamy cheesecake filling, while the Rosemary Almonds & Pistachios add a delicious and unexpected savory note to the gingersnap cookie pie crust.
Picture yourself on a front porch surrounded by vibrant fall foliage, savoring a heavenly slice of Persimmon and Goat Cheese Cheesecake on a cool autumn evening. Fall just got a little more indulgent!
Persimmon and Goat Cheese Cheesecake
Recipe By Executive Chef John McConnell
4 oz. Clif Family Organic Rosemary Almonds & Pistachios
1 ¾ cups Ginger Snap cookies
¼ tsp. sea salt
1 Tbsp. sugar
1 tsp. Chinese Five Spice powder
¼ tsp. garam masala powder
3 Tbsp. coconut oil
¾ cup heavy cream
15 oz. fresh goat cheese or chèvre, room temperature
½ cup coconut oil, melted and then cooled to room temperature
1 Tbsp. lemon juice
Pinch sea salt
1 jar Clif Family Organic Persimmon Butter
For the Crust:
In a food processor combine the Rosemary Almonds & Pistachios nut mix, ginger snaps, coconut oil, salt, sugar, and spices. Pulse until crumbs are slightly coarse. Transfer the mix onto the base of a 10” spring-form pan. Press crust evenly into the bottom of the pan until well packed. Place in fridge to cool and set the crust.
For the Filling:
Using a Kitchen Aid stand mixer, whip the heavy cream until stiff peaks are formed. Transfer whipped cream into a small bowl and place in the fridge. In the same mixer bowl (no need to wash between steps) add goat cheese, coconut oil, lemon juice, and a pinch of salt.
Next in a food processor, purée the entire jar of persimmon butter. Reserve a ¼ cup for a topping drizzle when serving.
Finally, combine the fillings by folding persimmon puree into the goat cheese mixture followed by the whipped cream.
Remove the spring mold pan crust from the fridge. Spoon the filling into the pan and spread evenly on the crust. Wrap with plastic wrap and let sit for 2 hours in the fridge before serving.
When ready to enjoy, slice and drizzle with additional persimmon butter from the reserved persimmon purée.
SUGGESTED WINE PAIRINGS: