Try this ‘genius’ persimmon and goat cheese cheesecake

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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.