The perfect refreshing sweet treat in summer: a No-Bake Melon Cheesecake.
For the base:
1.8 oz. (50g) butter, melted
3.5 oz. (100g) amarettini
For the filling:
7 oz. (200g) melon (watermelon and/or galia)
6 gelatin leaves
10.6 oz. (300g) cream cheese
3.5 oz. (100g) mascarpone
1/2 cup (100g) sugar (or xylitol)
1/2 ts. vanilla extract
3.5 oz. (100g) heavy cream
For the decoration:
7-10 oz. (200-300g) melon (watermelon and/or galia)
3 stems of mint, chopped
1/2 organic lemon, zest & juice
some mint leaves
1. Line a 7 inches (18cm) baking tin with baking parchment and set aside. Melt the butter and let cool down again.
2. Add the amarettini to a freezer bag and crush with a rolling pin (or anything flat) until you get fine crumbs. Add the melted butter to the bag and mix until everything is well combined. Pour the wet crumbs into the prepared baking tin and press to the bottom to get one even layer (works best with the back of a spoon). Place in the fridge until needed.
3. Half the melon(s), remove the seeds and skin and cut into thin tripes – you need about 5.3 oz. (150g) sliced and 1.8 oz. (50g) pureed – the rest of the melon(s) is for the decoration (see step 6). Cover everything and place in the fridge until needed.
4. For the filling add the cream cheese, mascarpone, and sugar to a bowl and mix until the sugar has dissolved. Set aside. Soak the gelatin leaves for 5-6 minutes in cold water. Whip the cold heavy cream until stiff peaks form and place in the fridge. Remove the gelatin leaves from the water and squeeze to get rid of some of the water, then add to a small saucepan and heat up until the gelatin has dissolved. Remove from the heat and add about 2-3 tbsp. of the cream cheese filling to the saucepan and mix until well combined. Add that mixture to the bowl and mix everything until very well combined. Add the pureed melon from the fridge and mix in. Place the filling in the fridge for about 8-10 minutes until the mix starts to thicken. When the mixture is not runny anymore, add the whipped cream and carefully fold in.
5. Add about half of the cream on top of the cake base, place the sliced melon pieces on top of that on one even layer and cover with the remaining cream. Smooth out the top and place in the fridge for at least 5-6 hours or overnight.
6. Before serving cut out small balls out of the remaining melon(s). If you don’t have the melon ball cutting tool, you can cut the melon(s) into dices. Wash the mint, dry and chop the leaves. Add together with the lemon juice and lemon zest into a small bowl and mix until well combined. Place in the fridge and let marinate until needed.
7. To remove the cake from the form run a sharp knife around the edges. Lift carefully out of the form and place on a serving plate. Decorate with the marinated melon balls and some fresh mint leaves. Serve immediately.
Keywords: cheesecake, no-bake, watermelon, melon