Persimmon-glazed Cheesecake

12 servings

1. Spread the following glaze over the cool or cold cake


2. Rinse 2 or 3 soft-ripe Hachiya persimmons.


3. Cut them in half and scoop out the soft flesh; discard stems and peels.


4. In a blender or food processor, whirl flesh until puréed (you need 1 1/2 cups; save any extra for other uses).


5. In a 1- to 2-quart pan, mix 1 tablespoon sugar with 1 1/2 teaspoons cornstarch.


6. Add the 1 1/2 cups persimmon purée and stir over medium heat until mixture boils and thickens, about 4 minutes.


7. Nest pan in a bowl of ice water and stir mixture until it's cool but still fluid, about 3 minutes. Immediately spread evenly over cool or cold cheesecake.


8. Chill until firm, at least 15 minutes.


9. Cover cheesecake when glaze is set.