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.

Honeydew Melon Cheesecake

Created on 2018-10-28

Ingredients


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

Scaling

Percent %
By ingredient

Directions


  • 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:

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.


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.