Ricotta and persimmon baked cheesecake
Photo by Babiche Martens
- Preheat oven to 180C. Grease a 20cm springform cake tin. Peel and slice two persimmons and put in a saucepan with the water. Cover and cook over a gentle heat until soft, about 7 minutes, let cool.
- Crush the biscuits in a food processor then add the butter and process. Press the crumbs into the bottom of the tin and top with the cooked persimmons.
- Beat the cream cheese, ricotta, sugar, eggs and lemon until smooth then pour over the fruit and bake for 45 minutes or until set.
- Peel and thinly slice the remaining persimmon into rounds. Heat a frying pan, add the butter and then cook the slices until well coloured. Pile on top of the cheesecake before serving.