yummy recipes
youssef haqqoun

Melon and mint cheesecake

 

 Ingredients:

CHEESECAKE BASE:

100g biscuits

7g cocoa powder

40g butter

MELON CREAM:

270g spreadable cheese

100g sugar

270g fresh cream

7g gelatin in sheets

35g cold water

190g melon pulp

MINT JELLY:

50g water

50g mint syrup

4g gelatin in sheets

20g cold water

DECORATION:

Melon

Mint

 

Directions:

1. Base: blend the biscuits and mix them with cocoa and melted butter. Mash the mixture into the mold and refrigerate for 30 minutes.

2. Melon cream: soak the gelatin. Mix the cream cheese with sugar, melon pulp, whipped cream and jelly.

3. Divide the cream into two portions and pour one of the two on the base. Put in the freezer.

4. Mint jelly: soak the jelly. Mix the water with the mint syrup. Add the melted gelatin and pour the mixture over the first layer of melon cream.

5. Put in the freezer for 30 minutes then cover with the remaining amount of cream.

6. Leave in the freezer for 5/6 hours

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