persimmon cheesecake without an oven refrigerated persimmon cheesecake
Ingredients
- 200 gram Digestive or tea biscuits
- 100 gram Melted butter
- 300 gram Cream cheese (room temperature)
- 200 gram Heavy cream
- 100 Sugar
- 2 tablespoon Gelatin
- 1/4 cup Cold water
- 1/2 teaspoon Vanilla extract
- 2 Ripe persimmons (peeled)
- 1-2 tablespoon Sugar(depending on persimmon sweetness)
- 1 tablespoon Gelatin
- 2 tablespoon Cold water
Instructions
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