WATERMELON & GINGER NO-BAKE CHEESECAKE
SERVES 8. PREP 20 MINS.
INGREDIENTS
• 500g cream cheese, at room temperature
• ⅔ cup (150g) caster sugar
• 1 tsp vanilla bean paste
• 1 cup (250g) Greek yoghurt
• Juice & finely grated zest of 1 lime
• ⅓ cup (80ml) milk
• 2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
• Very thinly sliced watermelon & mint leaves, to serve
GINGER CRUMB CRUST
• 200g gingersnap biscuits, coarsely crushed
• 80g unsalted butter, melted
WATERMELON JELLY
• 1kg watermelon, rind removed then discarded, coarsely chopped
• 1 tbsp finely grated ginger
• ½ cup (110g) caster sugar
• 7 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
METHOD
1 For the ginger crumb crust, place biscuits and a pinch of salt flakes in a food processor and whiz to fine crumbs. Add butter and whiz to combine. Press evenly into the base of a 23cm springform cake pan lined with baking paper and chill for 30 minutes or until firm. 2 Place cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Beat in yoghurt and lime juice until smooth and combined.
3 Place milk in a small saucepan over medium heat. Squeeze excess water from gelatine and stir into milk to dissolve.
4 Gradually add to cream cheese mixture, beat to combine, then stir in zest. Pour over ginger crumb crust and chill to set. 5 For the watermelon jelly, place watermelon and ginger in a food processor and whiz until smooth. Strain through a fine sieve lined with muslin (do not press or it will result in a cloudy jelly) into a bowl. You will need 1 ¼ cups (310ml) watermelon mixture.
6 Stir sugar and ¼ cup (60ml) water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Add watermelon mixture and stir to combine then place in a stainless-steel bowl set over a larger bowl of iced water. Stir for 3-4 minutes until mixture is slightly thickened, then pour over cream cheese mixture and chill for 6 hours or until set. Top with sliced watermelon and mint leaves, to serve.