Post by KD7LBR on Sept 9, 2002 15:38:56 GMT -6
WATERMELON CHEESECAKE WITH WATERMELON FRESCA
2 C. cream cheese, softened
1 C. sugar
2 T. watermelon juice
2 T. Torani watermelon syrup or 1 T. watermelon extract
1 drop red food color
1 C. heavy cream
1 1/2 C. graham cracker crumbs
1/4 C. brown sugar
1/2 C. butter, melted
Using a stand mixer, cream together the sugar and cream cheese until smooth.
Mix in watermelon juice, watermelon flavoring and food color; set aside.
Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.
Make crust out of remaining ingredients; press into individual pans
or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then
transfer to the refrigerator. Top with watermelon Fresca.
Watermelon Fresca:
2 C. watermelon, diced
1 T. mint, chopped
3 T. lime juice
1 tsp. watermelon flavoring
1 T. sugar
Combine ingredients; refrigerate until ready to use.
2 C. cream cheese, softened
1 C. sugar
2 T. watermelon juice
2 T. Torani watermelon syrup or 1 T. watermelon extract
1 drop red food color
1 C. heavy cream
1 1/2 C. graham cracker crumbs
1/4 C. brown sugar
1/2 C. butter, melted
Using a stand mixer, cream together the sugar and cream cheese until smooth.
Mix in watermelon juice, watermelon flavoring and food color; set aside.
Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.
Make crust out of remaining ingredients; press into individual pans
or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then
transfer to the refrigerator. Top with watermelon Fresca.
Watermelon Fresca:
2 C. watermelon, diced
1 T. mint, chopped
3 T. lime juice
1 tsp. watermelon flavoring
1 T. sugar
Combine ingredients; refrigerate until ready to use.