2 Persimon Bouquet® kakis
2 tablespoons flour
2 tablespoons grated lemon peel
½ tablespoon vanilla extract
750g cream cheese
125g melted butter
300ml crème fraîche
Preheat oven to 160°C. Put baking paper into the bottom of a cake mould. Crush the biscuits, mix them with the melted butter and compact as a base in the mould. Cool for 30 minutes in the refrigerator. Mix the cheese with the sugar, vanilla extract, lemon peel, flour and eggs. Stir and add the crème fraîche with the grated Persimon Bouquet® kakis. Stir again, put in the mould and bake for 75-90 minutes. Cool and serve cold.
Recipe for 4 people. The amount of fruit can be adjusted to suit your taste.