I recently had the opportunity to try Persimon. The recipe I followed, gave me a delicious meal. Since Cheesecake is one of my favourite desserts, I decided that I needed to make a Persimon cheesecake with the leftover fruit I had. I used my basic no-bake cheesecake recipe and added in the extra ingredients to make a my lemon cinnamon persimon cheesecake.
I have since purchased another box of Persimon and am ready to make new meals for my family. If you haven’t tried Persimon and want to check out my Lemon Cinnamon Persimon Cheesecake, pick up this exotic fruit before they are gone. In stores until January.
Lemon Cinnamon Persimon Cheesecake
- 2 cups persimon 3-4 persimon
- 2 tbsp lemon juice
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 2 pkg cream cheese softened
- 1/2 tub cool whip
- 1/2 cup sugar
Combine Sugar and cream cheese and set aside
Peel and dice Persimon and puree in blender Add lemon juice, ginger and cinnamon
Add cool whip and persimon puree to cream cheese chill for about 2 hours or until firm.