Melon Cheesecake Recipe from of 02-08-2018 [Updated on 30-09-2018]
The melon's Cheescake is recipe perfect to make this summer! Among the various cheesecakes I have tested over the years, this fresh summer cake, with its sweet taste of yellow melon, certainly could not miss on the blog. Before following the recipe I advise you to get yourself a well-ripened and sweet melon, otherwise the quantity of sugar could be a bit low in its flavor, but in these periods it should be a really unlucky case: P
Beautiful to look at, easy to make and tasty, this melon cheesecake will conquer your table, Misya's word;)
How to make melon cheesecake
Start preparing the base by pulverizing the biscuits in a mixer.
Add them to the melted butter and form the base of the cheesecake compacting them carefully inside the mold lined with parchment paper.
Move to the fridge for about 30 minutes.
Prepare the filling by starting to set aside 100 grams of melon pulp cut into pieces.
Whip the cream until stiff peaks.
Leave the gelatine to soak for 10 minutes in cold water.
Squeeze it and add it to the saucepan with the hot milk.
Turn off the heat, stir to melt it completely and let it cool.
In a bowl, combine sugar, Philadelphia, Greek yogurt, lemon drops and vanilla essence.
Then add the whipped cream and the milk with the isinglass.
At this point add the melon pulp set aside and mix.
Pour the filling over the biscuit base, level the surface and refrigerate for at least 4 hours.
Prepare the topping by soaking the gelatine in cold water.
Cut the melon into small pieces and put it in a saucepan with the sugar and lemon juice.
Cook for 5 minutes and then blend with an immersion blender.
When the mixture is still hot, add the squeezed isinglass and melt it while stirring. Let it cool down.
Pour the mixture over the cheesecake and let it rest in the fridge for 2 hours.
After this time, decorate the surface with slices of melon arranged in a radial pattern over the entire surface of the cake.
Your melon cheesecake is ready to serve.