Watermelon – Detoxifying and Energizing – Being synonymous with summer, watermelon can also be called the summer fruit. Its refreshing taste helps to cope with the heat and, in addition, it is a healthy and very tasty dessert.
Watermelon is part of the family of the cucurbits. It is rich in calories, carbohydrates, proteins, folic acid, niacin, pantothenic acid, pyridoxine, thiamine, vitamins A, C, E, D, B6, B12 etc. It also contains a wide range of minerals such as sodium, calcium, iron, magnesium, manganese, zinc, lycopene, etc. Besides, it contains more lycopene than tomatoes – 250 g of melon contains 1.5 times more lycopene than a fresh red. Lycopene is an antioxidant that fights free radicals that affect the integrity of cells and the immune system.
Due to the high water content, 92%, is considered a powerful rehydrating of the body. In addition, as it is a detoxifying good, it helps to lose extra pounds and increases the energy level. Numerous studies have shown that a rich melon consumption decreases not only the risk of obesity but also of diabetes or cardiovascular disease. At the same time, regular melon consumption helps regulate digestion, reduce inflammation, prevent asthma and cancer, fight muscle pain, improve skin health, and strengthen the immune system. Melon can be eaten as fresh, or can be used in salads, juices, jams, sorbet, ice cream, jelly or other delicacies, including pickled.
For the crust
- Melt the butter in a saucepan over low heat or in a microwave placed in a bowl covered with plastic wrap.
- Beat the graham crackers and almonds in a food processor until they are very finely ground.
- Combine the butter and graham cracker mixture in a bowl with a spatula, until it comes together.
- Spread it on the bottom of a 25 cm spring form pan and press it down with a spoon or the bottom of a glass to make it compact.
- Do not press the mixture up the sides; you just want a flat base.
- Refrigerate for 20-30 minutes until you prepare the filling.
For the filling
- Use a whisk to beat the cream cheese and caster sugar together.
- Add the lemon zest and lemon juice and mix.
- Add the thickened heavy cream (whipped cream) and fold into mixture with a spatula.
- Pour the filling over the curst and smooth surface with a spatula.
- Refrigerate for 3 hours to chill or in the freezer for 1 ½ hours.
For the watermelon sauce
- Soak the gelatin sheets in cold water.
- Combine the pureed watermelon and caster sugar in a saucepan over medium heat. Stir until the sugar melts.
- Remove from heat. Remove gelatin from water and squeeze to release excess water and add them to the warm mixture.
- Stir until combined and the gelatin dissolves completely. Add the vanilla and the food coloring for a deeper color.
- Allow to cool completely at room temperature.
- When the cheesecake chills and the cream becomes firm, spread the watermelon cubes over the surface. (They should be strained so no liquid falls on the top of the cheesecake.)
- Pour spoonfuls of the watermelon sauce over the top, carefully covering all of the pieces of watermelon and the whole surface of the cheesecake.
- Refrigerate again until the sauce chills and thickens. It will not turn into a thick jelly but quite a thick sauce.
- Use a kitchen torch to heat a thin knife or dip the knife in very hot water. Dry it off and run it between the cheesecake and sides of pan. Remove from spring form.
- Sprinkle with toasted almond slivers.
- Cut into pieces and always serve cold.
Ice melon cream
Ingredients: 1.2 kg melon pulp, 50 g sugar, 250 ml milk, 150 ml liquid cream, lemon juice.
Preparation: Melt pulp is placed in the mixer, milk and lemon juice are added and mixed to obtain a homogeneous mixture. Add the sugar and cream and mix again. It is refrigerated for 12 hours. Stir from time to time in order not to form ice crystals.