---------- Recipe via Meal-Master (tm) v8.04
  Categories: Kooknet, Cyberealm, Cheesecake, Desserts
       Yield: 16 servings
   1 1/4 c  Flour
     1/4 c  Sugar
     1/2 c  Unsalted butter
       1    Egg yolk
       2 tb +1 t. whipping cream
   1 1/2 lb Cream cheese, softened
       1 cn Sweetened condensed milk
            (14 oz)
     1/4 c  Flour
       4    Eggs
       2    Egg yolks
   1 1/2 c  Fresh oriental persimmon
            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
   Place in refrigerator and refrigerate overnight.
   Garnish with persimmon slices and whipped cream.
   Posted by Randy Pollak, Kook-Net Recipe Network
   Cyberealm BBS 315-786-1120