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Sharon Fruit Cheesecake recipe

Sharon Fruit Cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Baked cheesecake

A delicious butter, walnut and sugar base is topped with a creamy and fruity cheesecake filling, made from sharon fruit, cream cheese, sugar, soured cream, eggs and spices. Serve as a snack or for dessert.

22 people made this

IngredientsMakes: 1 23cm round cheesecake

  • 200g walnuts, chopped
  • 75g dark brown soft sugar
  • 3 tablespoons melted butter
  • 475g pureed sharon fruit
  • 675g cream cheese, softened
  • 250g caster sugar
  • 175ml soured cream
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 eggs
  • 300ml soured cream
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla extract

MethodPrep:25min ›Cook:1hr25min ›Extra time:4hr chilling › Ready in:5hr50min

  1. Preheat oven to 170 C / Gas 3.
  2. Chop the walnuts in a food processor until fine. Mix together in a bowl with the dark brown soft sugar and melted butter. Press the mixture into the bottom of a 23cm round springform tin.
  3. Bake in the preheated oven for 12 minutes. Set aside to cool completely.
  4. Combine the pureed sharon fruit, cream cheese, 250g sugar, 175ml soured cream, cinnamon and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time and process until fully incorporated. Pour the mixture over the cooled base.
  5. Bake in the preheated oven until mostly set with the centre being slightly jiggly, 60 to 75 minutes.
  6. While the cheesecake is baking, whisk together the 300ml soured cream, 3 tablespoon caster sugar and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with foil and refrigerate 4 to 8 hours or overnight before serving.

Pureed sharon fruit

Cut ripe sharon fruit into quarters, remove the stone and any stringy parts. Place into food processor and blitz until pureed.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (17)

by Theresa Nicholson

I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain the liquid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid.-29 Dec 2008


I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this earned it. I disagree with the reviewers who said that it was too runny, or didn't have enough persimmon taste. I didn't strain my persimmon puree at all, and my cheesecake had the perfect, creamy texture and a whole lot of persimmon taste. Since I used a crushed gingersnap cookie crust, I omitted the ginger in the cake and used 1/2 tsp of cinnamon and 1/4 tsp of nutmeg instead. I also didn't do the sour cream topping. Instead I served it with fresh whipped cream. Awesome cheesecake. Can't wait to serve it to friends.-23 Oct 2009

by O.G. Pebbles

This cheesecake was very good. My entire family raved about it. The only thing different that I did was that I added a dash of all spice the sour cream mix that goes on top of the cheesecake. With the luxury of having a persimmon tree in my backyard, I will be able to bake this cheesecake often!!!-17 Nov 2008

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