No-Bake Persimmon And Goat Cheese Cheesecake

  1. Lightly oil a 10-inch springform pan with coconut oil.
  2. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream into stiff peaks.
  3. Transfer to a small bowl and set aside in the refrigerator.
  4. Replace the mixer bowl without washing.
  5. In a food processor, combine the pistachios and graham crackers with 3 tablespoons of the coconut oil, the cinnamon, the cardamom and 2 tablespoons of the sugar.
  6. Add a pinch of salt and pulse until the mixture clumps easily.
  7. Transfer to the springform pan and spread evenly over the bottom.
  8. Press down with the bottom of a juice glass to pack it down evenly.
  9. Scoop the flesh from the persimmons and puree in a blender until smooth.
  10. Set aside 1/2 cup of the puree and store the rest in the refrigerator.
  11. Combine the goat cheese, the remaining 3/4 cup coconut oil, and the remaining 1 cup sugar in the mixer fitted with the whisk attachment and beat for 2 to 3 minutes, until smooth.
  12. Fold in the 1/2 cup persimmon puree, the lime juice and a pinch of salt.
  13. Fold in the whipped cream.
  14. Pour the mixture into the springform pan and smooth the top.
  15. Chill in the refrigerator for at least 4 hours, until firm.
  16. To serve, remove the pan sides and cut the cheesecake into wedges.
  17. Garnish each serving with a generous spoonful of the persimmon puree.
  18. The cheesecake will keep in the refrigerator for up to 4 days.

heavy cream, pistachios, graham crackers, unrefined coconut oil, ground cinnamon, ground cardamom, cane sugar, salt, goat cheese, freshly squeezed lime juice

Taken from www.foodrepublic.com/recipes/no-bake-persimmon-and-goat-cheese-cheesecake-recipe/ (may not work)

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