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
INGREDIENTS:
Crust:
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
Filling:
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
Topping:
1 jar Clif Family Organic Persimmon Butter
DIRECTIONS:
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.
Assembly:
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.
Serving:
When ready to enjoy, slice and drizzle with additional persimmon butter from the reserved persimmon purée.
SUGGESTED WINE PAIRINGS: