Watermelons are such a summer favorite. Whether it is watermelon juice, smoothie, or dessert, this colorful fruit is so refreshing. This recipe is a cheesecake that has been made to look like a watermelon. Creamy cheesecake with pureed watermelon jelly and crunchy biscuit base, this dessert is perfect for summer. This is an egg-free and no-bake dessert recipe.
Ingredients:
Crunch Base:
Green:
• 200 grams of plain cookies
• 100 grams of butter or margarine
• Green gel food coloring
Red:
• 200 grams of plain cookies
• 100 grams of butter or margarine
• Red gel food coloring
Cheesecake:
• 10 grams of powdered gelatin
• 25 ml of room temperature water
• 1 cup of cream cheese
• 1/3 cup of sugar
• 1/4 cup of cream
Watermelon Jelly:
• 345 grams of fresh seedless watermelon
• 1 packet of strawberry jello
Watermelon Seeds:
• 100 grams of compound dark chocolate
Instructions:
This recipe takes about 60 minutes to make. Serves 2 to 3.
Crush the biscuits with a rolling pin or a food processor.
Melt the butter or margarine in the microwave and then add to the crushed biscuits.
Drizzle a few drops of green food coloring and mix together until evenly coated.
Repeat these steps for the red colored base.
Place parchment paper at the bottom of your cake tin.
Put the red colored crumbs first at the bottom. Squash the crumbs flat with the back of a spoon.
Remove the edges to make way for the green colored crumbs.
Place the green crumbs at the sides of the cake and press with a spoon to make them stick on the tin.
To prepare the cheesecake, add some water to the gelatin. Stir and set aside.
Whip the cream until soft peaks appear and set aside.
Beat the cream cheese and slowly add the sugar and milk.
Heat the gelatin until melted. Add the gelatin to the cheese mixture and beat at high speed.
Fold the whipped cream to the mixture.
Remove 1 cup of the mixture and drizzle with red food coloring.
Pour this mixture at the base of the cake.
Place a bowl upside down in the middle of the cake.
Pipe the cheesecake mixture around the bowl. Place in the fridge to set.
Puree fresh watermelon.
Strain the juice to remove the seeds.
Add water to jello and sugar. Heat until dissolved.
Mix jello with watermelon juice.
Pour this mixture over the cake and place it back in the fridge.
Melt chocolate and pipe seeds on a baking paper.
Remove the cake from the tin and place seeds on top.
Ideas And Tips:
• You can also use Marie biscuits or milk biscuits to this recipe. Graham crackers are also fine.
images – https://www.youtube.com/watch?v=KsLTDchDQMo
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