Food

Persimmon Ginger Lime Cheesecake is a delicious and nutritious dessert option for those looking to limit their intake of saturated fats and carbohydrates. Made with a blend of plant-based yoghurt, plant-based cream cheese and firm tofu, this cheesecake is a lighter alternative to traditional cheesecake while still delivering a rich and creamy flavor. The addition of fresh persimmon, zesty ginger, and tangy lime adds depth of flavour and a touch of natural sweetness. And best of all, this cheesecake contains zero cholesterol, making it a guilt-free treat for those watching their cholesterol levels. Whether enjoyed as an after-dinner dessert or a midday snack, this Persimmon Ginger Lime Cheesecake is a satisfying and healthy choice.

My mother told me a story that when she was a child, they ripened persimmons on the roof of their house. They had to check them to make sure the birds did not eat them first. This cake is a take on a traditional Torti di Caci e noci and a tribute to that childhood story and to Giovanna, her mother, who tried to get me to sit down and make lace and do embroidery, which I had no time for. The decorative nature of the baked kumquat sections remind me of the lace that Giovanna so painstakingly made by hand. I hope this makes up for my lack of interest at the time, Giovanna.

This blend of cultures and flavours takes cues from Sicily, Persia and Mexico and brings together a unique melding of flavours.

This easy version of this iconic Mexican favourite is healthier and can be made quickly in a large pot or overnight in a slow cooker. Either way, it is tasty and addictive.

A luxurious dessert that is all plant-based, dairy-free and gluten-free. A decadent surprise for all that are tempted to try it. Who doesn’t love a pumpkin pie and who doesn’t love cheesecake? Combining them together may make some people want to get a hotel room when they eat this one. And put the do not disturb sign up.