Cute Watermelon Cheesecake Recipe for Tet

How to make Watermelon Cheesecake

• 1

  Blend the watermelon

  First, peel the skin, then cut the watermelon into small pieces.

  Then put the watermelon into the blender, add 10 grams of sugar. Turn on the blender at high speed and blend until smooth. Pour the watermelon juice into a glass.

  

  

  
• 2

  Make watermelon jelly

  Add 3g of gelatin that has been fully soaked into the watermelon mixture, stir well.

  Tip: To soak the gelatin, you put 7g of gelatin powder into about 30ml of cold water and soak for 15 minutes to let the gelatin fully expand!

  Pour the mixture into a round mold, leaving about 15ml of watermelon jelly to mix color for the watermelon cheese.

  Then put it in the freezer for about 2 hours for the mixture to freeze completely.

  

  
• 3

  Crush the cookies and mix color

  Put the cookies into a zip bag, seal it tightly. You can use a glass bottle or a rolling pin to crush the cookies.

  Put the crushed cookies into a bowl. Melt 30g of butter and add it to the cookie bowl, mix well to ensure the cookies absorb all the butter.

  Next, add about 2ml of green food coloring into the bowl, and mix well to evenly color the cookies.

  

  

  

  
• 4

  Press the cake base mold

  Prepare a baking tray lined with parchment paper on top and use plastic wrap to cover one end of the cake mold.

  Divide the colored cookie crumbs into 2 round cylindrical molds about 10cm in diameter, or you can use any other mold you like.

  Use a flat spatula to spread the surface of the cake evenly and press down firmly to stick the cake together. Place it in the refrigerator for about 30 minutes to let the cake base set.

  

  
• 5

  Whip the cream cheese

  Put 100gr of cream cheese into a bowl, use a whisk to dissolve the cream cheese. Once the cream cheese has melted, add 25gr of sugar to the bowl. Stir the mixture until the sugar has dissolved and the cream cheese mixture is smooth and creamy.

  Next, gradually add 50gr of yogurt, 2ml of vanilla extract, and 2ml of lemon juice into the bowl. Mix well to combine the ingredients, then add in 3gr of gelatin that has been soaked and bloomed, and mix well. Finally, add 80gr of whipping cream into the bowl and mix well again.

  Divide the cream cheese mixture into 2 parts, one part goes into the cake mold, and the other part is used for coloring.

  

  

  
• 6

  Pouring the Watermelon cream cheese into the mold

  Take the cookie mold out of the refrigerator. Pour the cream cheese into 1/3 of the cake mold, spread it evenly, and then put it back in the freezer.

  For the remaining cream cheese, add 15ml of the watermelon jelly along with 1g of the remaining gelatin into a bowl, mix well. Then add another 2ml of red food coloring, mix well until the cream is evenly colored.

  Check if the first layer of cream cheese has set; if it has, add a little of the colored cream cheese. Place the watermelon jelly in the center, then pour more watermelon cream cheese on top. Next, add more watermelon jelly and then fill the cake mold with the watermelon cream cheese.

  Finally, put it in the freezer for about 1 hour for the jelly layers to set completely.

  

  

  

  
• 7

  Unmolding and Decorating

  Remove the plastic wrap from the mold, then use a hot towel wrapped around the cake mold to make it easier to release the cake from the mold.

  Attach chocolate chips around the cake to create the appearance of watermelon seeds.

  

  
• 8

  Final Product

  The cheesecake has a cute, beautiful watermelon shape. Taking a bite, you will experience the sweet creaminess of the “watermelon skin” along with the crisp, lightly buttery flavor of the cake. Inside, the filling has a refreshing sweetness of watermelon juice blended with the outer layer, making the cake even more appealing.