Mini Melon Cheesecakes
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cocoa biscuits | 150g |
| Butter (melted) | 60g |
| Lemon zest | ½ |
| Melon | 150g |
| Cow’s ricotta cheese | 125g |
| Cream cheese | 125g |
| Fresh liquid cream | 100g |
| Gelatin sheets | 7g |
| Powdered sugar | 35g |
| Melon (for topping) | 200g |
| Butter (for topping) | 10g |
| Brown sugar | 40g |
| Lemon zest (for topping) | ½ |
Instructions:
Step 1: Prepare the Cookie Base
Start by making the base for your mini cheesecakes. Place the cocoa biscuits into a food processor and blend them until finely crushed. Transfer the crumbs into a mixing bowl and add the zest of half a lemon to infuse the mix with a fresh citrus aroma.
Melt the butter and allow it to cool slightly, then pour it into the crushed biscuits. Mix well until the crumbs are moistened.
Line a tray with parchment paper, and place 4 round pastry rings (7.5 cm in diameter and 4.5 cm in height) on the tray. Divide the biscuit mixture evenly between the molds, pressing it down firmly with the back of a spoon to compact the base.
Refrigerate the bases for at least 30 minutes to firm up.
Step 2: Prepare the Melon Coulis
While the bases chill, take a melon (approximately 500g) and cut off the ends. Remove the seeds and slice the melon into wedges. Cut the melon into cubes.
In a pan, melt 10g of butter over low heat and cook the melon cubes for about 15 minutes, or until softened. The cooking time may vary depending on the ripeness of your melon. Once the melon is tender, remove from the heat and let it cool slightly. Then, pass the cooked melon through a fine sieve to create a smooth and fluid coulis. Set the coulis aside.
Step 3: Make the Cheesecake Cream
In a small bowl, soak the gelatin sheets in cold water for about 10 minutes to soften. While the gelatin soaks, heat half of the fresh cream (50g) in a saucepan until warm. Squeeze out any excess water from the gelatin and stir it into the warm cream until fully dissolved. Allow the mixture to cool down.
In a large bowl, combine the ricotta cheese and cream cheese. Using an electric whisk, mix them together until smooth and creamy. Add in the powdered sugar and the remaining 50g of cream. Continue to whisk until the mixture is well-blended and fluffy.
Once the gelatin mixture has cooled, incorporate it into the cream mixture. Then, gently fold in the melon cubes (150g), making sure everything is evenly distributed.
Step 4: Assemble the Mini Cheesecakes
Spoon the creamy mixture into the prepared molds, filling them all the way to the top. Smooth out the surface with a spatula for an even finish.
Place the filled molds in the refrigerator and let them set for at least 4 hours, or until the cheesecakes are firm and fully chilled.
Step 5: Garnish and Serve
After the mini cheesecakes have set, gently remove them from the molds by lifting them out.
For the finishing touch, drizzle the prepared melon coulis over the top of each cheesecake.
Serve immediately on individual plates and enjoy your refreshing, delightful mini melon cheesecakes!
This recipe combines the sweetness of fresh melon with creamy cheesecake flavors, balanced by a crunchy cocoa biscuit base. Ideal for a refreshing summer dessert or a special treat any time of year!
