The Melon Cheesecake is a fresh and delicious dessert, quick and easy to prepare. A tasty cake for any event or just to enjoy a sweet treat. A few quick steps for a dessert that the whole family will love at first bite, let’s see together what is needed to prepare the exquisite Melon Cheesecake!
If you like cold fruit cakes, you can’t miss:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 230.93 (Kcal)
- Carbohydrates 22.97 (g) of which sugars 13.03 (g)
- Proteins 4.16 (g)
- Fat 13.88 (g) of which saturated 4.81 (g)of which unsaturated 2.34 (g)
- Fibers 0.62 (g)
- Sodium 104.38 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Melon Cheesecake Ingredients
- 10.5 oz digestive biscuits (type gran cereale)
- 7 tbsp butter
- 17.6 oz cow's ricotta (Preferably in a container)
- 6.3 oz Greek yogurt (preferably melon-flavored)
- 2 tsp vanilla extract
- 14 oz vegetable whipping cream
- 1 Melon
- 4 tbsp powdered sugar
Tools
- Blender / Mixer
- 1 Microwave Oven
- 1 Springform Pan 9.5 inch
- Spoon
- 1 Whisk
Melon Cheesecake Preparation
Place the digestive biscuits in the mixer and crush them, meanwhile melt the butter in the microwave or alternatively in a bain-marie. Once melted, let it cool and then mix it with the crushed biscuits.
Mix the mixture and pour it into a 9.5-inch springform pan, preferably lined with parchment paper.
Create the base of the cheesecake using the back of a spoon to help spread it; level it well and put it in the fridge to rest for about 30 minutes.
Now let’s focus on the cream:
Place the ricotta, powdered sugar, and melon-flavored Greek yogurt in a large bowl. Mix the ingredients with a hand whisk until they become fluffy and creamy. Cut 3 slices of melon into small cubes and add them to the ricotta and yogurt cream, mixing them well into the mixture. Take the cheesecake base out of the fridge and pour the cream over it, level it well, and put it back in the fridge.
In the meantime, whip the cream until stiff peaks form, take the cheesecake and pour the cream on top, but transfer a small amount into a pastry bag, which will be used for decoration, then put it in the fridge.
Let the cheesecake rest in the refrigerator to set for at least 4 hours, even better if overnight.
After the time has passed, take the dessert and carefully open the pan, you can use a slightly wetted knife to help detach it from the edge.
Decorate the surface with the melon and dollops of cream.
If you like to recreate my decoration; just cut slices of melon not too thick and arrange them on the entire surface in a circular manner. Finally, try to form a rose in the center.
Finally, create dollops of cream and add a few mint leaves. Your melon cheesecake is ready to be served, enjoy your treat!
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Notes
The Melon Cheesecake keeps in the fridge for at least 3 days. I prefer not to use gelatin in the preparation, but to let the cheesecake set overnight. If you don’t have much time, 4/5 hours will be sufficient, but make sure the cream is firm.
In this cheesecake, I used tub ricotta to get a smooth cream without using electric whisks.
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