Persimmon and Chevre Cheesecake
Recipe By Executive Chef, John McConnell
4oz 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, 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 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 on pan and well packed. Place in fridge to cool and set the crust.
For the Filling:
Using a Kitchen Aid stand mixer, whip heavy cream until stiff peaks are formed. Transfer whipped cream into a small bowl and place in fridge. In same mixer bowl (no need to wash between steps) add goat cheese, coconut oil, lemon juice and a pinch of sale. Next in a food processor, puree entire jar of persimmon butter (reserve ¼ cup for sauce). Finally, combine filling by folding persimmon puree into goat cheese mixture followed by folding in the whipped cream mixture.
Remove spring mold pan crust from fridge. Place filling into the pan and spread mixture evenly on crust. Wrap with plastic wrap and let sit for 2 hours before serving.
When ready to enjoy slice a piece and drizzle persimmon sauce over top. Pair with a chilled glass of Clif Family Sparkling Brut Rosé or Mendocino Gewürztraminer.