Watermelon Cheesecake
This Watermelon Cheesecake is a refreshing and creamy dessert with a light watermelon flavor, perfect for summer gatherings. A delicious twist on the classic cheesecake!
Equipment
- 9-inch springform pan greased
- Oven
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter melted
- 2 tbsp sugar for crust
- 16 oz cream cheese softened
- 0.75 cup granulated sugar
- 3 large eggs room temperature
- 1 cup watermelon puree fresh, strained
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 0.5 cup heavy cream for topping
- 2 tbsp powdered sugar for topping
- 0.5 cup watermelon balls for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes. Let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in watermelon puree, cornstarch, and vanilla extract.
- Pour the filling over the cooled crust. Bake at 325°F (160°C) for 40-45 minutes, or until the center is set but slightly jiggly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or until fully set.
- Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake.
- Top with watermelon balls for garnish. Slice and serve chilled.
Notes
- Optional Equipment: A food processor can be used to puree the watermelon smoothly.
- Customization: Add a splash of lime juice for extra citrus flavor.
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Serving Tip: Serve chilled for the best texture and flavor.
Nutrition
Serving: 1120Calories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 1.2mg
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