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Prep time
10 hours
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Cook time
45 hours
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Serves
10 people
Author Notes
Here is a dessert that looks impressive, tastes decadent and easy to make. So it checks out all the boxes. You can also dial up or down the amount of sugar so it is not overly sweet. If persimmons are not available, you can caramelize pears, or just decorate the edges with fresh berries. —Paulina Gimberg
Ingredients
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2.25 pounds
cream cheese
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1.75 cups
sugar
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7
eggs
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3/4 cup
heavy cream
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1 tablespoon
flour (optional)
Directions
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Preheat the oven to 410F.
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Place eggs and sugar in an electric mixer and whip the mixture. Add heavy cream, cream cheese, and flour (optional) and whisk everything together to a desired consistency. It should look like very fine farmers cheese (it will still have tiny pockets of cream cheese).
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Line a 10” springform with slightly wetted crumples parchment paper. Pour in the mixture and bake for 40 minutes. Then broil for 1-2 minutes to achieve the desired look of the burnt top. If you use an 8” springform then bake for 50 minutes. When you take the cake out of the oven it will have a jiggly middle.
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The cake has to set overnight, preferably in a refrigerator. Keep the cake in the springform until it sets. The next morning, line the outer edges of the cake with thinly sliced persimmons or pears. Sprinkle the fresh fruit with fine sugar and caramelize the sugar with a butane torch (same one you use for creme brulee).
Serve at room temperature. Enjoy!
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