KEY POINTS:
2 persimmons, plus 1 extra for the topping
1 cup water
80g butter
250g digestive biscuits
200g cream cheese, softened
250g ricotta
170g caster sugar
3 eggs
2 Tbs lemon juice
2 tsp butter
1 Preheat oven to 180C. Grease a 20cm springform cake tin. Peel and slice two persimmons and put in a saucepan with the water. Cover and cook over a gentle heat until soft, about 7 minutes, let cool.
2 Crush the biscuits in a food processor then add the butter and process. Press the crumbs into the bottom of the tin and top with the cooked persimmons.
3 Beat the cream cheese, ricotta, sugar, eggs and lemon until smooth then pour over the fruit and bake for 45 minutes or until set.
4 Peel and thinly slice the remaining persimmon into rounds. Heat a frypan, add the butter and then cook the slices until well coloured. Pile on top of the cheesecake before serving.