Melon’s Cheescake

Melon cheesecake is one of the perfect recipes to make and enjoy during the summer. Have you ever thought of using melon in this way?

Unusual but containing all the flavor of summer , the no-bake melon cheesecake is a perfect dessert at the end of a meal. Whether it's a barbecue or a family break, with its freshness it will be able to make everyone agree.

To prepare it, you need to start from the biscuit and butter base , like all cheesecakes, which will rest in the fridge while we prepare the cream. We opted for a mascarpone and cream cheesecake but you can also use, instead of mascarpone, equal weight of Philadelphia or Greek yogurt. In fact, the gelatin will hold the dessert together and give it a very creamy consistency.

How to make melon cheesecake recipe

1. First, crush the biscuits in the mixer until you obtain a fine powder . Melt the butter in a saucepan over low heat or in the microwave. Add the melted butter to the crushed biscuits and mix.
2. Pour the mixture thus obtained onto the bottom of a 20cm diameter cake tin lined with baking paper. Level the mixture well using the back of a spoon or spatula. Place in the refrigerator and let rest for at least half an hour .
3. In the meantime, place 8 g of gelatine sheets in a bowl full of water until they are soft. Then squeeze it and transfer it to a saucepan with the milk, letting it melt over a low heat. Keep aside and let cool.
4. Whip the cream with an electric whisk and keep it aside for the moment. Blend 200 g of clean melon until pureed and add it to the mascarpone. Cream everything then incorporate the cream with delicate movements from bottom to top. Finally add the gelatine.
5. Pour the cream onto the now cold biscuit base, level and transfer to the fridge for at least 3 hours.
6. Once the cream has solidified, prepare the melon jelly . Soak the remaining gelatine in cold water, squeeze it and dissolve it in a saucepan on the heat together with 3 tablespoons of water. Blend the melon with the sugar, add the gelatine and mix to perfection.
7. Pour onto the cake, level and place in the fridge again for at least an hour so that it solidifies.

Your cheesecake is ready to be served, decorating as desired with a few mint leaves . If you want to speed up the preparation , instead of the final melon jelly you can decorate the surface of the dessert once it has solidified with thin slices of melon (cut them with a mandolin or a potato peeler) arranged in a radial pattern or in concentric circles. As for the cream, however, as mentioned in the introduction you can replace the mascarpone with spreadable cheese, ricotta or Greek yogurt.

We also leave you a video where you can see all the steps to prepare it. The doses are slightly different from those we used but still proportionate to the dessert obtained.

Furthermore, if you liked the no-bake melon cheesecake recipe, we recommend you try another summer variant, the apricot one!

storage

The cheesecake will keep in the refrigerator for 3-4 days , well covered with cling film.

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Melon cake