Cheesecake with persimmon sauce

Start by preparing the cheesecake base. Crush the chocolate chip cookies in a food processor until fine crumbs form. Combine them with melted butter at room temperature. Mix well.

Transfer the mixture into a 22 cm springform pan, pressing down evenly to form a firm base. Refrigerate for 30 minutes to allow it to firm up before preparing the filling.

Soak the gelatin sheets in cold water for about 10 minutes. In a mixing bowl, combine the robiola cheese, yogurt, powdered sugar, and vanilla seeds. Whisk until smooth and creamy.

Whip the fresh cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the yogurt mixture using a spatula. Be careful not to deflate the cream.

In a small pot, heat 3 tablespoons of cream. Add the soaked gelatin sheets, stirring gently until dissolved. Let the gelatin mixture cool slightly before adding it to the cheesecake filling.

Pour the cheese mixture onto the chilled cookie base in the springform pan. Smooth the top with a spatula and refrigerate for at least 1 hour to allow the filling to set.

While the cheesecake sets, prepare the persimmon sauce. Peel the ripe persimmons and blend them with granulated sugar until smooth. Soak the gelatin sheets in cold water.

Dissolve the soaked gelatin in a pot with 2 tablespoons of water. Combine the gelatin with the persimmon puree and stir. Once the cheesecake has set, pour the sauce over the top.