Raspberry and melon cheesecake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the butter. Put the rusk in a freezer bag and crumble finely with a cake roll. Add 1 tablespoon of sugar to the butter and stir over low heat until the sugar is dissolved. Add the rusk and ground almonds while stirring and allow to cool briefly. Spread the bottom of a springform pan (24 cm Ø) with oil. Add the crumb mixture, press down firmly and chill for about 15 minutes.

2. 2

   Soak the gelatine. Peel melon, remove seeds and cut into pieces. Add the Cointreau and lemon juice, puree finely. Stir in 150 g sugar. Mix melon puree with cream cheese. Squeeze the gelatine and dissolve. Stir in 3-4 tablespoons of melon cream, stir into the rest of the melon cream, chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Pour the mixture onto the base. Select the raspberries and spread on top. Chill for at least 4 hours, preferably overnight.

3. 3

   Squeeze the gelatine and dissolve. Stir in 3-4 tablespoons of melon cream, stir into the rest of the melon cream, chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Pour the mixture onto the base. Select the raspberries and spread on top. Chill for at least 4 hours, preferably overnight. Roast the almond flakes in a pan without fat until golden brown, remove. Sprinkle cake with almond flakes

4. 4

   4 1/4 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
20 g

FATS
25 g

PROTEINS
5 g