Basque Cheesecake Recipe
persimmon / ginger whip / hoshigaki
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Ingredients
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Cheesecake Base
Persimmon Ginger Whip
Hoshigaki
Method
Cheesecake Base
- 1
Prepare the Oven
Preheat your oven to 220°C (428°F).
- 2
Mix Ingredients
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 4
Incorporate Cream and Flavors
Pour in the heavy cream and vanilla extract, mixing until fully combined.
- 5
Add Dry Ingredients
Sift the all-purpose flour and salt into the mixture, folding gently to combine.
- 6
Bake the Cheesecake
Pour the batter into a springform pan and bake for 50-60 minutes until the top is browned and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for at least 1 hour.
- 7
Chill
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Persimmon Ginger Whip
- 8
Prepare Persimmons
Peel and chop the ripe persimmons into small pieces.
- 9
Blend Ingredients
In a blender, combine the chopped persimmons, fresh ginger, and granulated sugar. Blend until smooth.
- 10
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 11
Combine Mixtures
Gently fold the whipped cream into the persimmon mixture until well incorporated.
Hoshigaki
- 12
Prepare Hoshigaki
Chop the dried persimmons into thin strips or bite-sized pieces.
