Directions

Crust

1. Preheat oven to 350°F (177°C)
2. Mix the dates and water in a medium sized bowl and microwave for 30 seconds. Stir until soft and fully incorporated.  If the dates are somewhat dry, then add 2 more tablespoons of water and microwave for 30 more seconds. Add the nut or seed butter and almond flour and mix well until you have a paste. Put parchment paper the bottom of the springform pan and use a piece large enough to lap over the outside edges when you press the spring in place. This allows easy release later. Press the crust mixture into the bottom of the pan and flatten it. Bake for 12-15 minutes until brown and firm but not burned. Set aside.

Filling

1. Mix all filling ingredients in the food processor. Puree for 2-3 minutes until completely smooth. Pour mixture into the springform pan with the previously baked crust. Smooth top with a spatula. Bake for 30-35 minutes. It should be firm on the edges but still slightly jiggly in the centre. Do not overbake. Let cool on counter on hot pad for 1-2 hours.
2. Refrigerate for at least 2 hours until completely cool. Use plastic wrap or shower cap to cover cake in refrigerator to prevent drying out. Use a wet dull knife and loosen the edge of the cake before loosening the springform pan. Keep cool until topping is ready to apply and decorate the cake.

Persimmon “Flowers”

1. When ready to make the topping, preheat oven to 300°F (150°C).
2. Using a mandoline, slice 1 persimmon into fine slices, ⅛ inch thick (3 mm) to get 5 to 6 pieces. Save all of the extra pieces for the sauce.
3. Place them on top of each cupcake cavity (with parchment paper inserts). They will shrink slowly and sink into the parchment paper. If they are small, place them carefully into the parchment paper without breaking them.
4. Bake for 15 to 20 minutes, checking to make sure they do not brown and turning in the oven to get even cooking. When they have shrunk by ⅓ or ½ remove from the oven and let them cool completely. As they cool, they will shrink more and look more like flowers. If you make them ahead of time, put them in a closed container until ready to use.

Sauce

1. Take the extra pieces of the persimmon used for the flowers and the remove the hard top from 2 other persimmons, ginger, lime juice, lime zest, cinnamon, cardamom and monkfruit (or sugar) and process until smooth. Set aside.

Assembly

1. Place cheesecake on a cake stand if desired and pour the sauce carefully over the top of the cake. Force it to spill over the edges if you like that effect. Slice the last persimmon into slices and place on top of the cake in the desired pattern. Take pieces of the blackberries and fit them into the centre of the persimmon flowers. Place them on the cake. Place the lime and kiwi slices on the cake in the desired design.