Watermelon Cheesecake

Name: Watermelon Cheesecake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: Digestive biscuits 3 ½ cups; Butter melted ½ cup; Cream cheese 2 cups; Natural plain yogurt 1 cup; Whole milk &frac13; cup; Vanilla extract 1 tsp; Powdered sugar 1 ¼ cup; Gelatin in sheets 0.4 oz; Lemon peel 1; Watermelon seedless pulp 2 ½ cups; Sugar 0.3 cup; Gelatin in sheets 1 oz; Mint 3 leaves

Difficulty: Average
Prep time: 20 min
Cook time: 5 min
Serving: 8
Note + 12 hours of resting in the fridge

PRESENTATION

The watermelon cheesecake is a no-bake cold dessert, perfect to serve during summer days. Made with fresh watermelon pulp, cream cheese, and yogurt, this cake combines the freshness of seasonal fruit with the enveloping creaminess of classic cheesecake, for a surprising, genuine, and light result.

Perfect for elegantly concluding a summer lunch or serving at an outdoor dinner, the watermelon cheesecake is also easy to make and stands out for its scenic presentation: the contrast between the bright pink of the gelée and the golden biscuit base creates a refined and irresistible eye-catcher.

Discover other summer desserts with watermelon:

INGREDIENTS

Ingredients for the 9-inch diameter base: Digestive biscuits 3 ½ cups (300 g); Butter ½ cup (100 g) - melted

for the cream: Cream cheese 2 cups (500 g); Natural plain yogurt 1 cup (250 g); Whole milk ⅓ cup (80 g); Vanilla extract 1 tsp; Powdered sugar 1 ¼ cup (150 g); Gelatin in sheets 0.4 oz (10 g); Lemon peel 1

for the gelée: Watermelon 2 ½ cups (500 g) - seedless pulp; Sugar 0.3 cup (60 g); Gelatin in sheets 1 oz (30 g)

for garnish: Mint 3 leaves

Preparation

How to prepare Watermelon Cheesecake

To prepare the watermelon cheesecake, place the cookies in a mixer 1, blend until you get a sandy texture 2, then transfer the mixture into a bowl and add the melted, slightly cooled butter 3.

Mix to combine 4 and transfer the mixture into a 9-inch springform pan lined with parchment paper 5. Use the back of a spoon to press the cookies well to distribute them evenly and create a compact and even biscuit base 6. Keep in the fridge for about 30 minutes.

Meanwhile, prepare the cream cheese mixture: soak the gelatin sheets in cold water for 10 minutes to soften them 7. After this time, add the gelatin to the warmed milk 8, stir to dissolve completely 9, and let cool.

In a bowl, combine the cream cheese, yogurt 10, powdered sugar 11, and vanilla extract 12.

Flavor with the grated zest of a lemon 13. Mix everything 14, then add the cooled milk and gelatin mixture 15.

Stir the cream 16 and pour it over the set biscuit base 17. Level with a spatula 18.

Place in the refrigerator 19 while you prepare the gelée: slice the watermelon and remove the rind 20, gather about 12 oz of watermelon and cut it into coarse chunks 21.

Cube the remaining 5 oz of flesh into half-inch pieces 22. Place the 12 oz of watermelon in a saucepan and blend with an immersion blender 23 to obtain a thick juice 24.

Strain the juice using a chinois 25 and add a few drops of lemon 26 and the sugar 27.

Let it heat over medium heat for about 10 minutes. Meanwhile, soften these gelatin sheets in water for 10 minutes as well and incorporate them into the juice after squeezing them well 28. Stir with a whisk 29 to ensure the gelatin is completely dissolved 30.

Let the gelée cool and, once it has reached a temperature of about 68°F, pour it over the cheesecake 31 to create an even layer 32. Finish by distributing the small watermelon chunks on the surface 33 and refrigerate for 10 hours.

Remove from the mold 34 and plate the watermelon cheesecake 35, decorating with mint leaves 36.

Storage

The watermelon cheesecake can be stored in the fridge for 3-4 days or frozen.

Advice

For a watermelon cheesecake with the perfect consistency, ensure the cream cheese layer is well set before pouring the watermelon gelée: simply let it rest in the fridge for at least 1 hour. This way, the two layers will remain distinct, and the presentation will be even more elegant and scenic.

For the translation of some texts, artificial intelligence tools may have been used.