Melon cream cheese cake with muesli base

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Coat the bottom of a springform pan (approx. 22 cm Ø) with oil. Melt chocolate in the oil over a warm water bath. Stir the muesli into the liquid chocolate. Immediately form 12 heaps (approx. 3 cm Ø) with 2 teaspoons and place on a baking tray lined with baking paper. Pour the rest of the mixture into the springform pan as a base and press down firmly with a spoon. Place the springform pan in a cool place for about 30 minutes, let the chocolate heaps dry on the baking tray

2. 2

   In the meantime, cut out balls from the melon (or cut into cubes). Use the rest of the melon for other purposes. Dab melon balls dry. Soak the gelatine. Mix cream cheese and sugar until smooth. Squeeze gelatine, dissolve. Stir 1-2 tbsp. cream cheese mixture into the gelatine. Stir the gelatine mixture into the cream cheese. Whip cream until stiff, fold in. Stir in about half of the melon

3. 3

   Pour the mixture into the mould on the chocolate base, smooth it down and cover with the remaining melon balls, leaving a rim about 3 cm wide. Chill the cake for about 4 hours

4. 4

   Remove the cake, remove from the mould and lift onto a serving dish. dust the cake with cocoa on the edge, decorate with chocolate balls

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
31 g

FATS
26 g

PROTEINS
6 g