Try this ‘genius’ persimmon and goat cheese cheesecake

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Food52 is one of the Internet’s most popular destinations for home cooks and bakers. But with so many yummy-looking recipes, it can be hard for bakers to decide where to begin. That’s where Kristen Miglore comes in. She had the enviable task of curating recipes from great bakers like Alice Medrich, Yotam Ottolenghi, and even Dorie Greenspan (whose “World Peace Cookies” remains one of Food52’s all-time most popular recipes). For the new book, “Genius Desserts,” Miglore made and sorted through superstar sweets to build a canon of confection.

This recipe comes from Louisa Shafia’s “The New Persian Kitchen.” Miglore calls Shafia’s no-bake cheesecake a “cheery dessert,” because there’s no need to heat up the house with an oven or worry about cracks in the cake. The funky, salty goat cheese is a counterpoint to the refreshing tartness of the fruit flavors. Can’t find Hachiya persimmons? Substitute in ripe peaches or mangoes, pending their availability.