For those of you who get a Bountiful Basket you may have gotten some persimmons. For those of you who do not know what a persimmon is, see the pic below. Since I had no idea what to do with them I found myself a delicious looking cheesecake recipe. So this was my first attempt at a cheesecake and I was impressed with how well it turned out.
So to make the cheesecake, I just cut them in half and stuck them in my blender until they were nice and juiced.
Then I added the sour cream and cream cheese.
Next the dry ingredients. Then the eggs one at a time.
Poured into the prepared crust and baked.
2. Combine the persimmons, cream cheese, sugar, sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
3. Bake in the preheated oven until mostly set with the center being slightly jiggly, 40 – 60 minutes.
4. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Recipe from http://www.allrecipes.com/