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
|2||tsp||gelatin powder||You can use 4 sheets of gelatin instead.|
- 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 | You can use 4 sheets of gelatin instead.
- 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 together the creme fraiche and ricotta.
- 2 drops mint extract | Optional
- 1 tbsp honey | Optional
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.
Take the crust out of the fridge, and pour the cheesecake filling into it.
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.