Watermelon Cheesecake Recipe

How to make Watermelon Cheesecake

Method

  1. Line the bottom of a 20cm wide x 10cm tall springform pan. 
  2. To make the crust, place all the biscuits into a food processor and blend into fine crumbs. 
  3. Melt the 150g butter in the microwave for 30 seconds and stir the melted butter through the crumbs until well combined.
  4. Press the biscuit mixture firmly into the bottom of the pan and place the pan in the refrigerator for at least 30 minutes until it is solid (this can be made the day before). 
  5. To make the first layer of cheesecake, prepare the gelatine. Put the water in a small bowl and sprinkle the gelatine across the surface, stir until dissolved then set aside for 3 minute or until it firms up. Melt in microwave for 15 seconds then cool for 3 minutes 
  6. Beat the cream cheese and sugar together until smooth, approximately 2 minutes. 
  7. Add the vanilla, lemon juice and liquid gelatin to the cream cheese and blend until combined. 
  8. In a separate bowl, whip the thickened cream until it forms soft peaks, approximately 2 minutes.  
  9. Gradually fold the whipping cream into the cream cheese and stir until just combined. 
  10. Remove the biscuit crust from the refrigerator and spread the cheesecake on top. Smooth it out and place it back in the refrigerator to set for a minimum of 1 hour.
  11. Make the second layer of cheesecake no sooner than 15 minutes before the first layer has set. 
  12. Place the 4 cups of watermelon and the sugar in a deep saucepan. Use a potato masher to crush the watermelon and bring to a boil, then reduce heat slightly and cook until tender, about 5 minutes. Push the purée through a sieve, discard the pulp and any seeds. Add the food colouring, if desired. Set in refrigerator to cool.
  13. Prepare the gelatin. Put the water in a small bowl and sprinkle the gelatine across the surface, stir until dissolved then set aside for 3 minute or until it firms up.
  14. Melt in microwave for 15 seconds, then cool for 3 minutes. 
  15. Meanwhile, beat the cream cheese and sugar together until smooth, approximately 2 minutes. 
  16. Add the vanilla, quarter cup of the watermelon syrup and the gelatine. Beat until well combined. If using, add the red food colouring.
  17. In a separate bowl, whip the thickened cream until it forms soft peaks, approximately 2 minutes.  
  18. Gradually fold the whipping cream into the cream cheese and stir until just combined. 
  19. Remove the cheesecake from the refrigerator and spread the second layer of cheesecake on top of the first layer. Smooth it out and place it back in the refrigerator to set for a minimum of 2 hours.
  20. One hour before the final layer has set, remove the watermelon syrup from the refrigerator and let it come to room temperature. 
  21. Once the second layer has set, make the final jelly layer. Prepare the gelatine. Put the water in a small bowl and sprinkle the gelatine across the surface, stir until dissolved then set aside for 3 minute or until it firms up.
  22. Melt in microwave for 15 seconds then cool for 3 minutes.
  23. Pour the gelatin into the watermelon syrup and stir to combine.  
  24. Remove the cheesecake from the refrigerator and pour liquid jelly layer on top. Scattered and submerge chocolate chips into the jelly liquid and place it back in the refrigerator to set for at least 2 hours.
  25. Once the cake has fully set, gently remove it from the springform pan and place on a serving platter. 

Tip: Make sure to give plenty of time for all the layers to set individually and do not rush the process. Wipe the inside of the pan after each layer so that the sides are clean for the next layer.

Optional: Fold in half a cup of 1cm cubed watermelon into the second layer of cheesecake at the end of step.