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Hello! This is Joe Conde.

This week’s cake is a cheesecake made with autumn flavor Persimmon. There is still a lot of time left for the persimmon to ripen. It is only in November that I can eat very ripe persimmon in Korea. However, I was in a hurry, so I made this cake using frozen persimmon. Aren't you curious about the taste of the very, very delicious persimmon Cheesecake?
Please watch the video carefully and do it by all means.

ingredient

♥Cookie Base
70g Digestive
1g cinnamon powder
25g melted butter


♥Walnut, persimmon layer
50g dried persimmon
18g walnut

♥Persimmon Puree
270g frozen ripe persimmon
53g sugar
10g lemon juice
30g orange juice
5g gelatin

♥Cheese Cream Filling
165g cream cheese
90g plain yogurt
100g 50% whipped cream
8g lemon juice
5g gelatin

♥Cheese Cream Layer
250g cheese cream filling

♥ Persimmon Layer
150g persimmon puree

♥ Persimmon Cream
160g cheese cream filling
130g persimmon puree