Quick preparation for a sweet that needs no cooking, with autumn flavours to be served at every occasion. Persimmon Cheesecake with Fibrextra Biscuits is our new orange Whole Wheat dream.
- 200 g of Fibrextra Whole Wheat biscuits
- 4 ripe persimmons
- 10 g of gelatin
- 50 g of butter
- 200 g of cream cheese
- 200 g of yogurt
- 200 g of fresh cream
- 120 g of sugar
First, blend the Fibrextra Whole Wheat biscuits and dissolve the butter in a double boiler. Once the butter has cooled, added to the crumbled biscuits and mix well. Pour the mixture on the bottom of a cake pan and smooth the surface. Let it sit in the refrigerator for half an hour.
While you are waiting, put half the gelatin in a double boiler. Pour the yogurt, cream cheese, sugar into a bowl and mix with a whip. Separately, whip the cream and then add it to the other ingredients. Mix all the ingredients delicately until you obtain a homogeneous mixture. Squeeze the gelatin well, melt it in a saucepan, add 2 tablespoons of cream and mix well. After a few minutes, add this to the bowl as well, always mixing well. Now take the base from the refrigerator. Pour your mixture into the pan and smooth the surface with a spatula. Cover with plastic wrap and put it in the refrigerator for approximately one hour.
To prepare the persimmon sauce, take the leftover gelatin and let it soak for a few minutes. Place the persimmon pulp in a bowl, add 3 tablespoons of sugar and mix well with a whip: the result must be a smooth mixture.
Squeeze the gelatin sheet and let it melt in water in a saucepan over a low flame. Added to the persimmon sauce and mix some more. Take the cake from the refrigerator and carefully pour the sauce on top: smooth the surface and let it sit for at least 4 more hours.
Your Persimmon Cheesecake with Fibrextra Biscuits is finally ready for your enjoyment!