Watermelon and White Chocolate Cheesecake
This insanely decadent cheesecake is a play off the beloved raspberry cheesecake. Already amazing, the only way this classic dessert could get any better was to add watermelon.
- 1/2 vanilla bean, halved lengthwise
- 1 1/2 cups watermelon juice
- 1 cup sugar
- 1/2 cup cranberry juice
- 2 tablespoons orange liquer
For the Watermelon Syrup, scrape seeds from vanilla bean into both juices in heavy saucepan; add the vanilla bean and sugar. Bring up to a boil over medium to high heat, stirring until sugar is dissolved, then boil until reduced to about 1 ¼ cups, about 20 minutes. Remove from heat and discard bean and stir in Grand Marnier. Let cool before using.
The Crusty Bottom
1 cup pecans
1/2 cup graham cracker crumbs
1/2 cup ginger snaps
1/2 stick (1/4 cup) unsalted butter, melted
For the crusty bottom, place 1st 3 ingredients in food processor. Process until fine and add butter – blending until all combined. Press into the bottom of a 10-in spring form pan. Now preheat oven to 350 degrees.
The Inner Madness 4 (8-0z) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 large egg yolks
2 tablespoons all-purpose flour
2 teaspoons watermelon syrup*
8 oz white chocolate (grated)
1 cup chopped watermelon (water extracted on kitchen towel)
1 cup fresh raspberries
For the inner madness, beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg yolk at a time while operating mixer on low speed and scraping bowl after each one is added. Add the flour and watermelon syrup until combined and looking darling. Then add grated chocolate. Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries.
Bake in the middle of oven, 45-55 minutes. I also like to place a pan of water in the bottom of the over, it prevents the cake from cracking. Remember the cake is still cooking when it comes out of the oven. Let cool for several hours, then refrigerate for a couple hours.
Makes 10-12 servings of cheesecake & 3 cups of Watermelon Syrup.