Persimmon and orange cheesecake

Executive chef Gene Hall
Preserve, Winters

This light yet indulgent dessert blends the tangy brightness of citrus with the rich creaminess of farmer’s cheese, all atop a buttery graham cracker crust.

Ingredients

Cheesecake filling
6 1/2 sheets gelatin
3 quarts ice water
2 lb. farmer’s cheese
2 oranges
(zested, plus 1/4 cup juice)
1/4 cup persimmon jam
1 1/2 cans condensed milk
1/2 cup plus 1 tbsp. sugar
2 tsp. vanilla extract

Graham cracker crust
1/2 quart ground graham crackers
1/4 lb. butter, melted
1/4 cup sugar

Instructions

For filling: Submerge gelatin sheets in a bowl of ice water and let sit for up to 10 minutes to bloom (soften). Remove cheese from refrigerator and place in a mixing bowl fitted with a paddle attachment. Add orange zest, orange juice, jam, condensed milk, sugar, vanilla extract and bloomed gelatin. Mix on medium speed for about 10 minutes or until light and fluffy.

For crust: In a separate bowl, combine ground graham crackers, melted butter and sugar. Mix until texture resembles wet sand. Press mixture firmly into the bottom of a springform pan, ensuring an even layer. Reserve extra graham cracker crumbs for garnishing.

To assemble and serve: Pour whipped cheese mixture over graham cracker crust, smoothing out the top for an even finish. Cover cheesecake and refrigerate overnight to set. Once set, remove cheesecake from pan, slice and serve. Garnish with reserved graham cracker crumbs or an extra drizzle of persimmon jam, if desired.

Serves 8