Persimmon-glazed Cheesecake

Ingredients

• 2 tablespoons butter melted
• 3 cups cream cheese 
• 4 large eggs 
• 1.5 teaspoons gelatin powder unflavored
• 1 cup graham cracker crumbs 
• 2 tablespoons orange juice 
• 1 cup sugar 
• 2 teaspoons vanilla 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• blender

Directions

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350 regular or convection oven until slightly browner, 8 to 10 minutes.
3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds.
4. Remove from heat and stir in liqueur and vanilla.
5. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended.
6. Pour mixture into hot or cool crust.
7. Bake cheesecake in a 325 regular or 300 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. If making up to 1 day ahead, cover cold cake airtight and chill.
8. Just before serving, lightly blot any moisture from surface of cake with a paper towel.
9. Spread Persimmon Glaze over the cool or cold cake. Chill until firm, at least 15 minutes. To chill longer, cover cheesecake when glaze is set.
10. Persimmon Glaze: Rinse 2 or 3 soft-ripe Hachiya persimmons (each 2 1/2 to 3 in. wide, about 1 1/2 lb. total; see notes).
11. Cut them in half and scoop out the soft flesh; discard stems and peels. In a blender or food processor, whirl flesh until pured (you need 1 1/2 cups; save any extra for other uses). In a 1- to 2-quart pan, mix 1 tablespoon sugar with 1 1/2 teaspoons cornstarch.
12. Add the 1 1/2 cups persimmon pure and stir over medium heat until mixture boils and thickens, about 4 minutes. Nest pan in a bowl of ice water and stir mixture until it's cool but still fluid, about 3 minutes. Immediately spread evenly over cool or cold cheesecake.