Persimmon and Chevre Cheesecake
Recipe By Executive Chef, John McConnell
INGREDIENTS:
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
DIRECTIONS:
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.
Assembly:
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.
