Ingredients
Scale
- 2 ripe hachiya persimmons (pulp only)
- 1/4 tsp. nutmeg
- 8 oz. cream cheese
- 3 5-oz. cups siggi’s® Orange & Ginger Icelandic-style skyr
- 3 eggs
- 1/2 tsp. pure vanilla extract
- 2 tbs. maple syrup
- 1/4 cup + 1/2 tsp. unbleached all-purpose flour
Instructions
- Preheat oven to 325˚F.
- Place a greased or nonstick cake pan on the stove over low heat. Combine persimmon pulp and nutmeg in the pan and stir to combine. When fruit begins to bubble, add 1/2 tsp. of flour. Combine thoroughly until no chunks of flour remain, and then remove from heat.
- Beat cream cheese and yogurt with an electric mixer or immersion blender until smooth. Add eggs, vanilla, maple syrup, and remaining 1/4 cup flour, and beat again until smooth.
- Pour batter into pan.
- Bake for 35-40 mins, or until just set in the middle.
- Remove cheesecake from oven and let cool for about an hour.
- Once cool to the touch, run a knife carefully around the edge of the cake. Put a large plate on top of the pan, hold them tightly together, and flip.
- Chill for 3-4 hours or overnight, and serve chilled with pomegranate seeds on top.
Notes
- If desired, you may substitute 6 egg whites for eggs with yolks.
- Add 1-2 tbs. more maple syrup for a slightly sweeter cheesecake.
Nutrition
- Serving Size: 8