Stella Parks’ Souffléed Cheesecake, with a Persimmon Compote
Really pleased with how this turned out! I didn't get as much height as the recipe said I should, but it was very good.
by Lumen_Co
6 Comments
Lumen_Co
I did make the Graham crackers in the book for the crust (subbing 50/50 honey and molasses for golden syrup), and I did buy the special pan.
I know non-edible garnishes can be annoying, but it looked nice and suited the occasion. They were easy enough to move out of the way for serving.
The compote was nothing unusual: persimmons cooked down with sugar, lemon juice, ginger, cinnamon, nutmeg, star anise, rosemary, sage, salt, citric acid, and xanthan gum.
raddog450
Looks great! Need to see the inside when you cut into it!
6 Comments
I did make the Graham crackers in the book for the crust (subbing 50/50 honey and molasses for golden syrup), and I did buy the special pan.
I know non-edible garnishes can be annoying, but it looked nice and suited the occasion. They were easy enough to move out of the way for serving.
The compote was nothing unusual: persimmons cooked down with sugar, lemon juice, ginger, cinnamon, nutmeg, star anise, rosemary, sage, salt, citric acid, and xanthan gum.
Looks great! Need to see the inside when you cut into it!
It is gorgeous!
Wow! Looks amazing
Looks phenomenal
I love this recipe! Enjoy it!! Looks fantastic