1½ cup flour
¼ cup sugar
½ c unsalted butter
1 egg yolk
7 tsp whipping cream
1½ lb cream cheese, softened
1 can sweetened condensed milk (14 oz)
¼ cup flour
2 egg yolks
1½ cup fresh persimmon puree
Whipped cream (swirled with some persimmon puree)
Persimmon slices to garnish
Combine 1½ cups flour and sugar; cut in butter until the mixture resembles coarse meal.
Combine one egg yolk and whipping cream; add to flour mixture to make a stiff dough.
Pat into a disc, wrap in plastic wrap and chill 30 minutes.
Pat dough into ⅛-inch thickness. Place it over the buttered bottom of a 9-inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places.
Bake at 450°F for 7-9 minutes or until lightly toasted.
Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough ⅛-inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess.
In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, ¼ cup flour, eggs and 2 egg yolks, beating until blended after each addition.
Stir in persimmon puree. Pour into the prepared crust and bake at 450°F for 15 minutes.
Reduce oven temp to 250°F and continue baking an additional hour. (DO NOT OPEN OVEN DOOR).
Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream.
DATE: July 2002
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