Watermelon Cheese Cake Dessert | goojkitchenutensils

Watermelon Cheese

Cake Dessert

Slicing open a lovely fresh watermelon is very much a family event in our home. Everyone gathers around, plates at the ready as we chop huge, delicious slices for everyone – the kids’ laughter flowing almost as quickly as the sweet watermelon juice.

This gorgeous Watermelon Cheesecake Dessert is out just in time for International Watermelon Day on August 3. It’s the perfect way to incorporate fresh watermelon juice in a very eye-catching dessert.

Watermelon Dessert Recipe

by Ann Reardon - https://www.howtocookthat.net/public_html/watermelon-cheesecake-dessert/

Youtube: https://www.youtube.com/watch?v=KsLTDchDQMo

Ingredients

Crumb Base
200g (7.05 ounces) plain cookies
100g (3.53 ounces) butter or margarine
a few drops of green gel food coloring

200g (7.05 ounces) plain cookies
100g (3.53 ounces) butter or margarine

Instructions
a few drops of red gel food coloring

Use a rolling pin to crush the biscuits into fine crumbs. If you have a food processor you can use that instead.
Melt the margarine in the microwave or on the stovetop then pour in the biscuit crumbs and the food colouring. Stir really well to incorporate the colour.

Pour the red crumbs into a loose based cake tin, mine is 21cm (8.27 inches) in diameter and use the back of a spoon to squash it flat. Make a space around the edge for the green.

Take a small handful of green and squeeze it together to make it stick together, squash it and then press it onto the side of the tin.

Cheesecake

Ingredients
2/3 tablespoon of powdered gelatin
25 ml room temperature water
250g (8.82 ounces) block cream cheese
1/3 cup sugar
1/4 cup milk
1/4 cup cream (FAQ: What cream should I use?)

Tip the gelatin into the water and stir it up then leave that to one side absorb the water.

Whip the cream to make soft peaks then set that aside.

Beat the cream cheese with electric mixers until it is smooth, then add in the sugar. Pour in the milk.

Heat the gelatin in the microwave until it is melted. Pour it into the cream cheese mixture and beat quickly.
Fold in the whipped cream.

Place 1 cup of this mixture into a bowl and colour it red. Spread this over the red crumb base to seal it.

Add a bowl upside down in the centre and pipe your white cheesecake mixture around the edge. Place that in the fridge to set.

Watermelon Jelly
345g (12.17 ounces) fresh seedless watermelon (to make 375 ml of juice)
1 packet strawberry jello / jelly
45ml water

Tip the jelly crystals into the water and stir well.
Place the watermelon into a blender and blitz to make juice.

Strain through a fine sieve to get rid of any seeds and the coarse bit of the pulp so that you end up with a smooth clear jelly.
Heat the jelly mixture in the microwave until the sugar and gelatine are melted. Add to the watermelon juice and mix well.
Take the cheesecake out of the fridge and remove the bowl from the centre. Pour the watermelon jelly mixture into the middle. Use the back of a spoon to pop any bubbles then place it in the fridge to set.

Watermelon seeds
100g (3.53 ounces) compound dark chocolate

Melt the chocolate and pipe seeds onto non-stick baking paper.

Remove the desert from the tin, add the seeds and slice to serve.

Enjoy!