Persimmon-glazed Cheesecake

12 servings

For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

• 1 cup graham cracker crumbs


• 2 tablespoons butter or margarine, melted


• 1 1/2 teaspoons unflavored gelatin


• 2 tablespoons orange-flavor liqueur or orange juice


• 2 teaspoons vanilla


• 3 cups Yogurt Cheese or cream cheese


• 1 cup sugar


• 4 large eggs


• 1 1/2 to 2 cups cool Persimmon Glaze

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.


2. Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.


3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds.


4. Remove from heat and stir in liqueur and vanilla.


5. In a large bowl, with a mixed on medium speed, beat cheese, sugar, and gelatin mixture until smooth.


6. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.


7. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes.


8. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours.


9. Serve, or cover airtight and chill up to 1 day.


10. Just before serving, lightly blot any moisture from surface of cake with a paper towel.


11. Spread Persimmon Glaze evenly over cake.


12. Remove pan rim and cut cake into wedges.