Persimmon Cheesecake

With Persimon Bouquet ®

2 kakis Persimon Bouquet®
4 eggs
2 tablespoons flour
2 tablespoons lemon zest
½ tablespoon vanilla extract
 7 ½ oz sugar
2.2 lbs cream cheese
½ cup melted butter
8 oz graham crackers
10 oz crème fraiche

Preheat oven to 160 ° C. Place baking paper in a pie plate.  Crush crackers, mix with melted butter, press as a base in the pan and let cool in the refrigerator for 30 minutes. Mix the cheese with sugar, vanilla extract, lemon zest, flour and eggs. Stir and add crème fraiche with grated kakis. Stir again, place in the pan and bake 75-90 minutes. Let cool and serve cold. Makes 4 servings.