No-Bake Persimmon And Goat Cheese Cheesecake

• 1/2 cup heavy cream
• 1 1/2 cups pistachios, toasted
• 1 cup crushed graham crackers
• 3/4 cup plus 3 tablespoons unrefined coconut oil, melted and cooled
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground cardamom
• 1 cup plus 2 tablespoons organic cane sugar
• sea salt
• 5 very ripe hachiya persimmons
• 1 pound fresh goat cheese, at room temperature, crumbled
• 1 tablespoon freshly squeezed lime juice

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)