تشيز كيك البطيخ 2024.

2 cups cream cheese, softened

1 cup granulated sugar

2 tablespoons watermelon juice

2 tablespoons Torani watermelon syrup

1 drop red food color

1 cup heavy cream

1 ½ cups graham cracker crumbs

¼ cup brown sugar

½ cup butter, melted

Using a stand mixer, cream together the sugar and cream cheese until smooth, about 3 minutes.

Mix in watermelon juice, watermelon flavoring and food color; set aside.

Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.

Combine together the graham cracker crumbs, butter and brown sugar until mixture is fully incorporated and mixture is moist from melted butter. Press into a springform pan.(9-inch or two 4 ½ -inch)

Fill pan cheesecake mixture. Tap pan to release some air bubbles.

Place in freezer for 2 hours, then transfer to the refrigerator. Let sit in fridge for another 3 hours. Top with watermelon Fresca and serve cold.

Watermelon Fresca

2 cups watermelon, diced

1 tablespoon mint, chopped(the mint at the store looked horrible so I skipped it, but I do think it would of added something nice to the fresca)

3 tablespoons lime juice

1 teaspoon watermelon flavoring

1 tablespoon sugar

Combine ingredients; refrigerate until ready to use.

Source: Chef Eddie Matney