Melon Cheesecake
There's nothing better for the hot summer than a slice of cool melon. Knowing this, and since I'm a big fan of cheesecakes, I decided to try and mix both things. I ended up with a refreshing, sweet cheesecake! Perfect for breakfast or dessert.
Ingredients
Ingredients:
-150 gr (5 oz) of plain/butter cookies.
-150gr (5 oz) of butter.
-200ml (7 fl oz) of cream.
-1 yoghurt.
-Flavorless Jell-o (Enough to make a pint).
-250gr (1/2 lb) of cream cheese (Philadelphia).
-Sugar (2 spoons for the cake and 1/2 cup for the marmalade).
-A ripe melon.
-150 gr (5 oz) of plain/butter cookies.
-150gr (5 oz) of butter.
-200ml (7 fl oz) of cream.
-1 yoghurt.
-Flavorless Jell-o (Enough to make a pint).
-250gr (1/2 lb) of cream cheese (Philadelphia).
-Sugar (2 spoons for the cake and 1/2 cup for the marmalade).
-A ripe melon.
Make the Base
The first step is to make the cookie crust you are going to use as a base.
- First, grind the cookies untill they are practically reduced to dust.
-Then, put them in a saucepan, add the butter and heat the mix while you stir it until the butter is completely melted and you get an homogenous pastry.
-Finally, cover the base of your springform pan with the mix and let it cool for a bit. It's a good idea to put the pan in the fridge for a while, so the crust gets harder.
- First, grind the cookies untill they are practically reduced to dust.
-Then, put them in a saucepan, add the butter and heat the mix while you stir it until the butter is completely melted and you get an homogenous pastry.
-Finally, cover the base of your springform pan with the mix and let it cool for a bit. It's a good idea to put the pan in the fridge for a while, so the crust gets harder.
Prepare the Melon
One of the key points of this recipe is, obviously, how to add the melon to the cheesecake.
For this, cut a big slice of melon (like 1/5 or 1/4 of the whole melon), peel it and grind it until it gets a bit more liquid than jam or marmalade.
For this, cut a big slice of melon (like 1/5 or 1/4 of the whole melon), peel it and grind it until it gets a bit more liquid than jam or marmalade.
The Cheesecake
Now it is time to make the "body" of the cheesecake.
Start by putting the cheese, the cream, two spoons of sugar, and the yoghurt in a big bowl and mix them into an homogenous paste.
Then, prepare the jell-o (enough for 1 pint) using as little water as you can and add it to the mixture. Stir until completely blended.
After that, add the grinded melon and stir again.
Finally, put the whole mixture in your springform pan (on the cookie crust) and return the pan to the fridge. Let it settle for, at least, 3 hours. When you take it out, it should have a jello-ish texture.
Start by putting the cheese, the cream, two spoons of sugar, and the yoghurt in a big bowl and mix them into an homogenous paste.
Then, prepare the jell-o (enough for 1 pint) using as little water as you can and add it to the mixture. Stir until completely blended.
After that, add the grinded melon and stir again.
Finally, put the whole mixture in your springform pan (on the cookie crust) and return the pan to the fridge. Let it settle for, at least, 3 hours. When you take it out, it should have a jello-ish texture.
The Cover
To cover this cheesecake, we will be using melon marmalade. You can buy it in a store, but I personally recommend making it at home, since it's pretty easy and the result is delicious!
In order to make the marmalade, you'll need about half a melon. Peel it and cut it in pieces.
Then, put 1/2 cup of sugar in a small saucepan, add the pieces of melon and heat it while stirring.
It'll let out A LOT of juice. When it stops, take the juice out of the saucepan and continue heating and stirring until it actually looks like marmalade. If you cut the melon pieces too big, some of them may stay, but that's not a problem.
Finally, take it out of the heat and let it cool for a while.
In order to make the marmalade, you'll need about half a melon. Peel it and cut it in pieces.
Then, put 1/2 cup of sugar in a small saucepan, add the pieces of melon and heat it while stirring.
It'll let out A LOT of juice. When it stops, take the juice out of the saucepan and continue heating and stirring until it actually looks like marmalade. If you cut the melon pieces too big, some of them may stay, but that's not a problem.
Finally, take it out of the heat and let it cool for a while.
Put Everything Together
Once the jell-o is settled and the marmalade is cool enough, take the cheesecake out of the fridge, cover it with the melon marmalade and let it cool in the fridge for another 20 minutes.
Voilà! You have finished your marmalade cheesecake!
Voilà! You have finished your marmalade cheesecake!