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Melon Cheesecake
Melon cheesecake is a fresh and delicious dessert, perfect for a summer snack or as a dessert for a dinner with friends. This recipe, without cooking, includes a base of digestive biscuits and melted butter, filled with a cream cheese, cream, sugar and vanilla, and decorated with a melon jelly, fresh melon cubes and mint.
Ingredients
For the base:
Digestive biscuits: 150 g
Melted butter: 75 g
For the cheese mousse:
Spreadable cheese: 300 g
Fresh liquid cream: 125 ml
Sugar: 100 g
Edible gelatine in sheets: 8 g
Vanilla extract: 1 teaspoon
For the topping:
Melon (net of waste): 200 g
Edible gelatine sheets: 5 g
Sugar: 40 g
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You also need:
Fresh melon: to taste
Fresh mint: to taste
Melon Cheesecake preparation
Preparation of the base:
Melt the butter over low heat and let it cool. In the meantime, break the biscuits into pieces and blend them until you obtain a fine flour.
Compacting the base:
Transfer the crumbled biscuits to a bowl and add the melted butter. Mix well until you obtain a smooth mixture.
Line the bottom of an 18 cm diameter springform pan with a disc of baking paper and place a strip of acetate along the sides. Pour the mixture onto the bottom and compact it with the back of a spoon. Place in the refrigerator to firm up for 30 minutes.
Preparation of the filling:
Soak the gelatine in cold water for 10 minutes. Heat 20 ml of cream in the microwave or in a saucepan, add the well-squeezed gelatine and mix until completely dissolved.
In a bowl, combine the spreadable cheese, sugar and vanilla extract. Mix vigorously.
Whip the remaining 80 ml of cream until stiff and gently fold it into the cheese mixture, first adding the cream with the gelatine and then the whipped cream a little at a time.
Assembling the cheesecake:
Transfer the filling onto the biscuit base, level it and place in the refrigerator for at least 4 hours.
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Topping preparation:
After at least 3 hours, peel the melon and remove 200 g of pulp, cutting it into cubes. Blend the pulp with 50 g of sugar until smooth.
Soak 5 g of gelatine in cold water for 10 minutes. Remove half of the melon mixture and heat it, then add the gelatine and stir to dissolve. Add the rest of the blended pulp and leave to cool.
Finishing the cheesecake:
Remove the cheesecake from the fridge and pour the melon mixture over the mousse. Level it out and place in the fridge for another 3 hours.
Serving:
Remove the cheesecake from the mould, carefully remove the acetate sheet, transfer to a serving dish and decorate with melon slices and fresh mint sprigs.
Tips
You can replace the spreadable cheese with ricotta, robiola or mascarpone for a more substantial filling.
Instead of digestive biscuits, try butter or cocoa biscuits.
Decorate the surface with white chocolate chips or whipped cream.
The melon cheesecake can be stored in the refrigerator, covered with cling film, for up to 3 days. Enjoy!
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