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PERSIMMON CHEESECAKE

1 1/4 cup flour
1/4 cup sugar
1/2 cup unsalted butter
1 egg yolk
2 Tbsp plus 1 tsp whipping cream
1 1/2 lb cream cheese, softened
1 can sweetened condensed milk (14 oz)
1/4 cup flour
4 eggs
2 egg yolks
1 1/2 cup fresh oriental persimmon puree
whipped cream (swirled with some persimmon puree)
persimmon slices to garnish

Combine 1 1/4 cups flour and sugar; cut in butter until the mixture
resembles coarse meal. Combine the 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 1/8 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 450F 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 1/8 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, flour, eggs and egg yolks, beating
until blended after each addition. Stir in persimmon puree. Pour
into the prepared crust and bake at 450F for 15 minutes. Reduce
oven temp to 250F and continue baking an additional hour. (Do not
open oven door). Place in refrigerator and refrigerate overnight.
Garnish with persimmon slices and whipped cream.

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