Persimmon Cheesecake Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
Crust:,
2 cup: Graham cracker crumbs,
1 Stick: margarine, melted
1 tsp: Cinnamon,
5 tbsp: Powdered sugar,
1 tsp: Nutmeg,
Mix:,
1 1/2 cup: Sugar,
1 tsp: Vanilla,
8 ounce: Cream cheese,
Mix:,
2 Envelopes: unflavored gelatin,
1 cup: Cold water,
1 cup: Persimmon pulp,
Directions:
Cook gelatin and water until gelatin is dissolved: add persimmon pulp
and mix together. Set aside. Whip: 1 large can of Milnot until
stiff, mix in cheese mixture and persimmon and gelatin. Pour over
graham cracker crust. Reserve part of graham cracker crumbs to
sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg
Source from luhu.jp
and mix together. Set aside. Whip: 1 large can of Milnot until
stiff, mix in cheese mixture and persimmon and gelatin. Pour over
graham cracker crust. Reserve part of graham cracker crumbs to
sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg
Source from luhu.jp
Tags
Desserts