• Carole J Martin

Maison Pebe Persimmon and Ginger Cheesecake


You will need 4 tall food rings approximately 10cm Tall or if you do not have food rings you can use stiff waxed card made into tubes such as a cornflake box (picture side inwards) or stiff cellophane.


Ingredients for the base

12 Ginger Nuts Crushed

50g Unsalted Butter – Melted


Ingredients for the Cheesecake

200g cream cheese

150ml Double cream

40g icing sugar

2 balls of stem ginger, finely chopped

2 Persimmon peeled and finely chopped

1 extra stem ginger ball for decoration


Method for the Base

Finely crush the ginger nuts and pour the meted butted on top, mix well and using a spoon split evenly between the food rings, using the back of a spoon compress the biscuit mix so it is tight and compact. Then refrigerate.


In a bowl whip the cream until stiff, add the cream cheese and mix gently. Sieve the sugar to the mix and fold in.


In a separate bowl, blend the persimmon and the chopped 2 stem ginger balls. Gently fold half of the persimmon and ginger mix in to the cream and cheese mixture so that it has a rippled effect, about 3-4 turns.


Share the mixture between the food rings on top of the biscuit base, pushing the mixture down and them smooth the top with the back of a spoon.


Add a spoonful of the remaining persimmon and ginger mixture on top of the cream cheese.

Slice the remaining stem ginger ball into thin slices and halve into crescents and place one upright on top of the persimmon and Ginger mixture


Et voila


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Tel: +44  (0) 7813 128860

Maison Pebe, No3, Montfort , 64190

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