Persimmon and Goat Cheese Cheesecake

Indulge in the ultimate fall dessert: Persimmon and Goat Cheese Cheesecake from Clif Family. What sets this recipe apart are its standout ingredients - the Clif Family Organic Persimmon Butter and the Clif Family Organic Rosemary Almonds & Pistachios. Infused with the coziest flavors of the fall season, the Persimmon Butter lends a decadent sweetness to the creamy cheesecake filling, while the Rosemary Almonds & Pistachios add a delicious and unexpected savory note to the gingersnap cookie pie crust. Picture yourself on a front porch surrounded by vibrant fall foliage, savoring a heavenly slice of Persimmon and Goat Cheese Cheesecake on a cool autumn evening. Fall just got a little more indulgent!

Persimmon and Goat Cheese Cheesecake

Recipe By Executive Chef John McConnell INGREDIENTS: Crust: 4 oz. Clif Family Organic Rosemary Almonds & Pistachios 1 ¾ cups Ginger Snap cookies ¼ tsp. sea salt 1 Tbsp. sugar 1 tsp. Chinese Five Spice powder ¼ tsp. garam masala powder 3 Tbsp. coconut oil Filling: ¾ cup heavy cream 15 oz. fresh goat cheese or chèvre, room temperature ½ cup coconut oil, melted and then cooled to room temperature 1 Tbsp. lemon juice Pinch sea salt Topping: 1 jar Clif Family Organic Persimmon Butter DIRECTIONS: For the Crust: In a food processor combine the Rosemary Almonds & Pistachios nut mix, ginger snaps, coconut oil, salt, sugar, and spices. Pulse until crumbs are slightly coarse. Transfer the mix onto the base of a 10” spring-form pan. Press crust evenly into the bottom of the pan until well packed. Place in fridge to cool and set the crust. For the Filling: Using a Kitchen Aid stand mixer, whip the heavy cream until stiff peaks are formed. Transfer whipped cream into a small bowl and place in the fridge. In the same mixer bowl (no need to wash between steps) add goat cheese, coconut oil, lemon juice, and a pinch of salt. Next in a food processor, purée the entire jar of persimmon butter. Reserve a ¼ cup for a topping drizzle when serving. Finally, combine the fillings by folding persimmon puree into the goat cheese mixture followed by the whipped cream. Assembly: Remove the spring mold pan crust from the fridge. Spoon the filling into the pan and spread evenly on the crust. Wrap with plastic wrap and let sit for 2 hours in the fridge before serving. Serving: When ready to enjoy, slice and drizzle with additional persimmon butter from the reserved persimmon purée. SUGGESTED WINE PAIRINGS: