Honeydew Melon Cheesecake

A very mild and creamy cheesecake, with a slight sweetness coming from honeydew melon. This is a Europian-style cheesecake, which is not baked.

Created on 2018-10-28


1 honeydew melon
100 g sugar
225 g oat cookies
120 g butter
2 tsp gelatin powder You can use 4 sheets of gelatin instead.
2 tbsp cold water
300 g creme fraiche
250 g ricotta
2 drops mint extract Optional
1 tbsp honey Optional
25 g water


  • 1 honeydew melon
prepare the melon: Cut the honeydew melon in half. Scrape out the seeds. Then use a spoon to cut out the flesh of the melon in chunks. Put that into a saucepan.

  • 100 g sugar
heat to thicken: Add sugar to the saucepan. Then heat the mixture, stirring occasionally. After a while, the melon chunks will fall apart. When the mixture has thickened a bit, let it cool.

  • 225 g oat cookies
  • 120 g butter
mix to form the crust: Crush the cookies into a bowl, and add the butter. When mixed enough, push the cookie dough into a cake form.

cool the crust: Put the cake form into the fridge to cool.

  • 2 tsp gelatin powder
  • 2 tbsp cold water
soak the gelatin: Prepare the gelation by mixing gelatin powder with cold water.

  • 300 g creme fraiche
  • 250 g ricotta
mix: Mix together the creme fraiche and ricotta.

  • 2 drops mint extract
  • 1 tbsp honey
add honeydew and other flavors: Add the honeydew syrup and other optional flavors, and mix together.

  • 25 g water
add hot gelatin: Boil the water. Then add it to the gelatin. Stir and pour into the bowl with the cheesecake mixture. Mix together.

assemble: Take the crust out of the fridge, and pour the cheesecake filling into it.

cool: Place the cheesecake into the fridge and let it set for at least 4 hours before serving. If in a hurry, place into the freezer instead, for about 40 minutes.