Finally, thesummer, with holidays, the desire to relax, sunbathe on the beach, go for walks outdoors, meet up with relatives and friends and … prepare fresh sweets to be enjoyed in company!

When we think of a dessert "from the fridge" one of the first that comes to mind is definitely there cheesecake, from super classics to berries and at strawberries to the more particular ones with i figs or with the lime up to light recipe for those who never give up on form.

Today we offer you a truly original version that combines the recipe of the famous American cake with that of a Sicilian dessert, the watermelon frost. The preparation (due to the cooling times) is a bit long, but the result will certainly pay off the wait.

The recipe for watermelon frost cheesecake

Ingredients

To prepare the watermelon frost cheesecake you will need: 150 g of dry biscuits, 40 g of butter, 350 g of spreadable cheese, 150 ml of fresh cream, 500 ml of watermelon frost, 120 g of sugar, lemon zest, gelatin sheets, dark chocolate drops and chopped pistachios.

Method

Crumble, with the help of a kitchen mixer, dry biscuits, adding a spoonful of sugar to the mixture and the peel of a well grated lemon. Melt the butter and add it to the biscuits, mixing everything once again with the mixer. Directly into a zippered pan form the base for the frosted watermelon cheesecake, compacting the biscuit-based dough and letting it rest in the fridge.

Once the base is complete, move on to cream.

Wet 5-6 sheets of gelatine in cold water to soften them. In a saucepan, heat 30 ml of cream and dissolve the isinglass in it, keeping the mixture aside. Mix the cheese with sugar and a little lemon juice, add the mixture with the cream and isinglass and stir. Whip the rest of the cream aside and then add it to the cheese. Pour the cream over the biscuit base e let the cheesecake rest in the fridge for about six hours.

The time has come to prepare the watermelon frost. To do this you will need: 500 ml of watermelon juice, 40 g of sugar, 40 g of corn starch and cinnamon in powder.

The preparation is very simple: sifted and mixed corn starch and sugar in a large bowl, gradually pouring the watermelon juice to allow the mixture to incorporate it. Only at the end add the cinnamon. Pour everything into a saucepan and light the fire until the first bubbles form. Don't forget to always mix to avoid forming lumps. Bring it to room temperature e then pour it over the cheesecake just removed from the fridge. Decorate with chocolate chips and chopped pistachios and let the cake stand in the fridge for another 4 hours.

After this time the watermelon frost cheesecake is ready to be brought to the table.

Find out now in the tutorial how to make watermelon frost cheesecake even more special!

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